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Preheat oven to 375°. Rinse chops, pat dry, trim as desired. Drizzle with olive oil, rub on
ROCKY MOUNTAIN SEASONING, about 1 TB. per chop, maybe a little more. Place chops and TURKISH BAY LEAVES
in a baking dish, preferably glass, cook for 15 minutes, turning once. Reduce heat to 325°, add
chopped tomatoes and the juice they were packed in, and TURKISH OREGANO. Bake for about another hour,
until chops are tender, turning every 10 minutes or so for everything to stay juicy. Serve topped with
a ladleful of the tomato sauce. Sprinkle with parmesan cheese if desired. The extra sauce makes a
flavorful topping for freshly cooked pasta, nice with the chops.
Serves: 4
Prep. time: 3 minutes
Cooking time: 1 hour 15 minutes
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