My mum used to make Norwegian klub when we were young. My wife prefers them butter-brushed and sugar-dusted, while I prefer to top mine with bacon fat. These make a filling breakfast dish when sliced and fried the following day. Instead of grating the potatoes, you might grind them if you have a grinder.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 10 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 6 |
Ingredients
- 1 teaspoon olive oil
- 2 cups sliced mushrooms
- 2 tablespoons olive oil
- 6 (3/4 inch thick) pork loin chops
- 1 cup chopped onion
- 2 cloves garlic, crushed
- 1 (14.5 ounce) can diced Italian tomatoes, undrained
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ cup water (Optional)
- 6 large green bell pepper slices
Instructions
- Heat 1 teaspoon oil in a skillet over medium heat. Stir in mushrooms; cook and stir until tender, 5 to 7 minutes. Transfer to a bowl and set aside until needed.
- Heat 2 tablespoons oil in the skillet over medium heat. Add pork chops and cook until browned, 3 1/2 to 5 minutes per side. Transfer to a plate. Drain all but 1 tablespoon drippings from the skillet.
- Add onion and garlic to the skillet; cook and stir until onion has softened and turned translucent, about 5 minutes. Stir in tomatoes, basil, oregano, salt, and pepper. Add pork chops and simmer until tender and no longer pink in the center, about 45 minutes, adding water if mixture becomes too dry. An instant-read thermometer inserted into the center of each pork chop should read at least 145 degrees F (63 degrees C).
- Place a bell pepper slice on top of each pork chop. Add reserved mushrooms and continue to simmer until peppers are tender, 5 to 10 minutes.
- Don’t add the bell peppers until your pork chops are done or they will turn to mush.
Nutrition Facts
| Calories | 290 kcal |
| Carbohydrate | 8 g |
| Cholesterol | 63 mg |
| Dietary Fiber | 2 g |
| Protein | 25 g |
| Saturated Fat | 5 g |
| Sodium | 339 mg |
| Sugars | 4 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
This recipe is delicious. Thank you.
Supper slow and low… I just made it… doubled all the seasoning… going to try triple next time… flavors were still pretty low. I used really thick chops… sear, sear… then to better control my low temp and give more flavor/cook time… I used a crock pot. I got what I was looking for… super tender fall off the bone chops that were full of juices and flavoring from the Diced tomatoes, a can of rotell, with a can of tomato paste or 2. So more spices next time… but still awfully good now that I figured out how to get the juices to the middle of the meat. THICK CHOPS! 6hrs slow and low.
I love this stuff. I make it at least once every two weeks. It’s really easy and tastes fantastic. Since the pork chops come 4 in a package from the store I always make 8 chops so that we have left overs. YUMMY!!!
I have a picky Italian hubby and he really enjoyed this dish as much as I did!
Really good and easy to make. The leftovers were good two days later. We didn’t bother with noodles, instead making mashed potatoes.
We really liked this recipe. I did change one thing – we do not like raw green pepper. So I sauteed the peppers with the onion and garlic. That is the only change I made. My stove runs hot so next time I will check the chops earlier to ensure the right temp. We had big, thick chops so I was surprised when they were a bit overdone. However, they soaked up the sauce and it was still a great meal.
Delicious! I did cut my 1.25” chops in half to cook more quickly. Delicious..will make again!
I used 1 and 1/2 inch pork chops. I skipped the bell pepper. Delicious.
Definitely need to use thick pork chops in this recipe. If you use thin chips adjust the cooking times.
Turned out great! Pork was a bone in so it stayed moist! Flavors were great but I added salt, pepper and onion powder to the raw chops before searing! I put it with a garlic quinoa and green salad! Awesome meal!
Just made this old recipe for the first time. Very tasty. Used brown fresh mushrooms and multicolored peppers. I would double the amount of those 2 ingredients.
A nice change from regular ways to fix pork chops!
just ok
Loved it !
My wife and I loved it and I will make it again
I made a couple of minor changes – but the cook time on these is way too long. I simmered only for 15 minutes (vs 45) and the chops were already dry and overcooked. Concept is good and I’ll try again but go with my gut for the cook times vs the recipe.
Yum
Lots of flavor and fairly easy to prepare! Great if your looking for a way to include more veggies in your main dish.
I made this recipe on 12/21/20 and it was delicious! I only had 3 pork loins, not six so I did cut back on some of the quantities. Thank you lutzflcat for sharing a wonderful recipe.
Made this and followed ingredients. Except, when placing pork chops in for the last time, I also placed the bell peppers and mushrooms on top before covering the pan and instead of adding water, I added 1/4 cup of chicken broth. Served over rice with a side of fresh green beans! It was a big hit with my husband
Great recipe!! Since I had less time, I seared it a little longer, and cooked it less on the back end. Still came out great!!