This is a great Italian stew with pork, capsicum, tomatoes and garlic served with slices of melted mozzarella cheese.
I always dis-like people who "massacre" recipes and then rate them so low (well duh! It's not like you're some awesome well known chef!), so having said that, I made it per the instructions and it's good (4 stars), but to make it 5 stars, here are my suggestions: Mix 2 tsp each garlic powder and oregano w/ 1 tsp crushed rosemary - rub this onto the pork chops, and do a quick sear in the oil. Use a GOOD brand of pasta sauce (ever hear the theory "buy cheap, get cheap"...well the same holds true in cooking!) I recommend Bertolli Fire roasted tomato sauce w/ cabernet sauvignon! Then to give the dish more depth, don't stick to regular diced tomatoes, I suggest Glen Muir fire roasted diced tomatoes. Instead of a normal bell pepper, I chose to go gourmet and bought fire-roasted red bell peppers...it was Absolutely phenomenal! Also, instead of your regular white mushrooms, swap those for the baby ports - it will give some rustic heartiness to this dish. Even though this dish has dry white wine, the flavours meld SO nicely! It's a fantastic dish! Oh, and make sure you are using fresh mozzarella, not that brick stuff! - 21 Jan 2009 (Review from Allrecipes USA and Canada)
DELICIOUS! I was a little hesitant to try this, as I lived in Italy for a short time and hold my Italian food to a very high standard. I was very pleased with the turn out. It would be better with homemade pasta sauce, instead of using sauce from a jar. But with the added veggies and spices, the sauce was great. One major change I did was I only cooked this for 4 hours. I made sure the pork was done. If I had cooked it for the full time, the meat would have turned out too tough and not tender at all. - 10 Dec 2007 (Review from Allrecipes USA and Canada)
This was delicious. Only problem was the chops came out so tender, they were falling apart in pieces and I couldn't lift out whole ones. Also, this makes A LOT of sauce so either add more chops or do like I did which was to serve spaghetti noodles on the side. I still have a lot of sauce left over. Next time, I will probably 1/2 the sauce. Thanks, Teresa! - 10 Mar 2004 (Review from Allrecipes USA and Canada)