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home > recipes > meat > stove top smothered meat chops
from NY, USA 4 large meat shoulder ( bone in ) chops ( goat, lamb, beef etc. ) 1 large onion sliced 3 carrots coarse chopped 3 stalks celery coarse chopped 4 cloves garlic smashed 1 large red or green bell pepper coarse chopped 1 cup seasoned tomato sauce 1 cup water or meat broth 1 Tbs. dried, crumbled basil salt and pepper to taste 1 large potato coarse diced 1/4 cup dried mushrooms 1/4 cup sun dried tomatoes 1 cup frozen green peas 1 cup twisted ziti pasta uncooked Trim any excess fat off meat. In a heavy duty pot layer half onion then meat chops then onions and remainder of ingredients except peas and pasta. Bring all to a boil and cover and simmer at a gentle bubble for 2 to 3 hours or meat is fork tender. The last half and hour add peas then pasta and cover and finish cooking at the gentle bubble until pasta has absorbed liquids and is tender. ( There should be sufficient liquid generated to cook the pasta- if not add a bit more broth or water.). Serves 4 . Reheats well. I use this recipe for less tender cuts of meat such as goat. It is delicious and the meat is fork tender. Serve with a nice green salad Joan,Larry and Cosmo the cutie dog Visit our Culinary And Baking Adventures http://www.pipeline.com/~rosskat/

Stove Top Smothered Meat Chops


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(posted June 13, 2003)

from NY, USA

4 large meat shoulder (
bone in ) chops ( goat, lamb, beef etc. )
1 large
onion sliced
3 carrots
coarse chopped
3 stalks
celery coarse chopped
4 cloves
garlic smashed
1 large red or
green bell pepper coarse chopped
1 cup seasoned
tomato sauce
1 cup water or meat
broth
1 Tbs. dried, crumbled
basil
salt and pepper to taste
1 large
potato coarse diced
1/4 cup dried mushrooms
1/4 cup sun dried tomatoes
1 cup frozen
green peas
1 cup twisted
ziti pasta uncooked

Trim any excess
fat off meat. In a heavy duty
pot layer half onion then meat chops then onions and remainder of ingredients except peas and pasta. Bring all to a boil and cover and simmer at a gentle bubble for 2 to 3 hours or meat is fork tender. The last half and hour add peas then pasta and cover and finish cooking at the gentle bubble until pasta has absorbed liquids and is tender. ( There should be sufficient liquid generated to cook the pasta- if not add a bit more broth or water.). Serves 4 . Reheats well. I use this recipe for less tender cuts of meat such as goat. It is delicious and the meat is fork tender. Serve with a nice green salad

Joan,Larry and Cosmo the cutie dog
Visit our Culinary And
Baking Adventures
http://www.pipeline.com/~rosskat/



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