Pork Chop Guisao (Chuletas de Cerdo Guisadas)

Bernice Ayala

• 6 thin pork chops
• 1 tsp. garlic salt
• 1¼ c. water
• ¼ round onion, sliced thin
• ¼ green bell pepper, sliced thin
• ¼ tsp. dried parsley
• ⅛ tsp. oregano leaves
• ⅛ tsp. curry powder
• ¼ tsp. garlic, minced
• ½ tsp. shoyu
• 1½ tsp. apple cider vinegar
• 1 (8-oz.) can tomato sauce

Sprinkle garlic salt on pork chops. In a saucepan, cook on medium heat with 1 cup water, turning over twice while cooking. Cook until there is no more water in pan. Brown slightly. Over pork, add onion, bell pepper, dried parsley, oregano, curry powder and minced garlic. Add remaining ¼ cup water, shoyu, vinegar and tomato sauce. Keep on medium-low and cook until the vegetables are very soft. Do not burn the sauce! Serves 3.