Baked Pork Chops Smothered in Tomato and Onion




Baked Pork Chops

3 pork loin chops, boneless

½ red onion, sliced

13 oz (390 g) crushed tomatoes

1 teaspoon basil (use fresh if you have it)

Salt and pepper to taste

1 tablespoon butter

¾ cup chicken stock or bouillon













Heat the butter in a frying pan. When pan is hot, add the pork chops and cook for 1-2 minutes on each side just to brown the outside.












Remove the chops and put them in a glass baking dish. Cover the chops with the tomatoes and the onions. Add basil, salt and pepper. Pour the stock over everything.













Cover tightly with tin foil and bake at 375 degrees F for 45 minutes to 1 hour. They should be very tender.


Food Friday: Oven Swiss Steak















According to Wikipedia:

Swiss steak is a method of preparing meat, usually beef, by means of rolling or pounding, and then braising  in a cooking pot of stewed tomatoes, either on a stove (cooker) or in an oven.   

No wonder there are hundreds of recipes for Swiss Steak.  This recipe comes from my Mother and I have enjoyed it for many years.




Oven Swiss Steak

2 lbs round steak, in serving pieces

1 large onion, sliced
















Brown steak dredged in flour in hot fat with onions, salt and pepper.
















1 pt tinned tomatoes (1 15.5 oz can)

1 cup water

2 Tbsp Worcestershire sauce

1 Tbsp brown sugar

1 Tbsp dry mustard

1 1/2 tsp salt

1 tsp lemon juice

dash pepper and paprika

Pour over meat in a skillet (covered)

Bake in 350 degrees F oven for 2 hours (or more)















On another note…  It is my blog’s one year anniversary!!  Yay!!

Food Friday: Ratatouille








Peel, Slice and salt to get rid of excess moisture:

2 1/2 cups diced eggplant

Put in a deep skillet:

1/3 cup olive oil

Saute until golden:



¾ cup thinly sliced onions  (red or yellow)

2 cloves garlic


4 thinly sliced green peppers

3 cups zucchini, cut into cubes

2 cups chopped tomatoes

Add the drained eggplant.

Sprinkle the mixture with:

Olive oil















½ teaspoon oregano and 1 teaspoon basil

Simmer covered over low heat about 45 minutes.

Uncover and continue to heat 15 minutes longer to reduce the mount of liquid
















Salt and fresh pepper

Serve hot or cold with sour cream.


Ratatouille was always a dish we made for New Year’s Eve and ate it along with cheese fondue.  It was a perfect match.  I recommend it.  I have also had it with lamb chops and mashed potatoes and it is delicious.



Food Friday: “Greek” Pepper Salad





I have made this salad since time began.  It originally came from some long forgotten vegetarian cookbook.  I have amended it and added to it and taken away from it and lost the recipe and made it up all over again and then found it.  Anyway, everything is up to interpretation as far as I can see.  I eat it as a side to grilled chicken or salmon.  Sometimes I take it for my lunch and add some cold ham to it.

I call it a “Greek” salad since it seems kind of Greek-y to me but it could be just “Mediterranean”.

Go wild!

“Greek” Pepper Salad


3 green bell peppers – cut into pieces

1 red bell pepper – cut into pieces

1-2 green onions – chopped

Wet “seed” part removed












1 – 2 cucumbers  –  peeled and cut into pieces ( I use an English cucumber and I cut out the center “seed” part so it isn’t so wet.)



Feta cheese – crumbled (about 4 oz, 115 grms or if you like feta use as much as you like)  Do not use the creamy kind, tho, that would be kinda messy


I just put everything on top of the above and mix it up.  But you could mix it separately and pour it over if you prefer.

1 tsp basil

½ tsp marjoram (I never seem to have any of this so just leave it out)

¼ tsp oregano

¼ cup olive oil

2 Tbsp fresh lemon juice

Black Pepper to taste  ( I like a lot)

(I never add salt because the Feta can be pretty salty)

This is better after it sits for a while so everything can mingle for a while.