Pork chops with chili-tomato sauce
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Bone-in or boneless pork chops, 1 inch thick | |
| 1 | teaspoon | Salt, divided |
| ¼ | teaspoon | Ground black pepper |
| 1 | tablespoon | Olive or vegetable oil |
| 2 | Red and/or green bell peppers, coarsely chopped | |
| 1 | medium | Onion, chopped |
| 1¼ | cup | Ragu Chunky Gardenstyle pasta sauce |
| ½ | cup | Water |
| ¼ | cup | Apricot or peach preserves |
| 1 | tablespoon | Chili powder |
Directions
Sprinkle chops with ½ tsp. salt and black pepper. In 12 inch nonstick skillet, brown chops over medium-high heat. Remove chops and set aside.
In same skillet, heat oil over medium heat and cook bell peppers and onion, stirring occasionally, 2 minutes. Stir in Ragu Chunky Gardenstyle Pasta Sauce, water, preserves, chili powder and remaining ½ tsp. salt. Bring to a boil over high heat. Reduce heat to low. Return chops to skillet, turning chops to coat. Simmer covered 8 minutes or until chops are tender.
Serve, if desired, with hot cooked rice or noodles. Yield: 4 servings Typed in MMFormat by cjhartlin@... Source: Favorite Recipes Spice it Up!
Posted to MM-Recipes Digest V4 #13 by cjhartlin@... on Jun 12, 1999