Pork Chops Capri

Pork Chops Capri


"My grandma's recipe - pork chops simmered in a spicy tomato sauce with green beans and mushrooms. Wonderfully delicious, uses only one pan, and is easy to make. Enjoy!"

Ingredients 1 h 15 m {{adjustedServings}} servings 325 cals

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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 325 kcal
  • 16%
  • Fat:
  • 17.3 g
  • 27%
  • Carbs:
  • 16.7g
  • 5%
  • Protein:
  • 26.1 g
  • 52%
  • Cholesterol:
  • 61 mg
  • 20%
  • Sodium:
  • 1304 mg
  • 52%

Based on a 2,000 calorie diet

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  1. Heat the oil in a large skillet over medium heat, and brown the pork chops on both sides. Season with rosemary and garlic powder. In a bowl, mix the water, vinegar, sugar, and bay leaf. Pour over the pork chops. Reduce heat to low, cover, and cook 10 minutes.
  2. Pour the tomato juice into the skillet, and mix in the hot pepper sauce. Season pork chops with salt and pepper. Cover, and continue cooking pork 35 minutes, to an internal temperature of 145 degrees F (63 degrees C).
  3. Remove the bay leaf from the skillet. Stir the green beans and mushrooms into the tomato juice mixture, and cook until heated through. Top pork chops with green beans and mushrooms, and cover with the tomato juice mixture to serve.
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Reviews 20

  1. 23 Ratings


Very pleasantly surprised by how well this recipe turned out! Used EVOO, seasoned chops well with Lawry's seasoned salt, pepper and granulated garlic. Used balsamic vinegar. Instead of tomato juice, I used a can of Picante V8 and a can of petite cut diced tomatoes. Added fresh rosemary and mushrooms at that point, used frozen green beans (16 oz.) and Tabasco Chipotle Sauce for the heat. Also had to thicken the sauce with 2 Tbsp. cornstarch, etc. and served over brown rice. Beautiful presentation... if everyone had not dug in so quickly, I would have loved to have taken a photo! Will most likely make this recipe again. Thank you, BRIDESTEIN.


I wasn't sure that I would like this or not. But it turned out very good. I used tomato sauce instead of juice and fresh mushroms. The chops came out wonderfully tender and the sauce had just the right zip. Don't leave out the Frank's, it makes the dish. Thanks!!


We love this recipe and have made it serveral different times. We serve the tomato juice mixture on a bed and rice and it is perfect!