Red pepper glazed pork chops
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Pork chops, 3/4\" thick | |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 1 | tablespoon | Vegetable oil |
| 1 | Sweet red pepper, thinly sliced | |
| 1 | small | Onion, finely chopped |
| ½ | cup | Red pepper jelly |
| 2 | tablespoons | Cider vinegar |
| ¾ | teaspoon | Hot pepper sauce |
Directions
Trim fat from chops; sprinkle all over with salt and pepper. In large nonstick skillet, heat oil over medium-high heat; cook chops for 3 minutes per side or until browned and just a hint of pink remains inside. Transfer to plate and keep warm.
Add red pepper and onion to pan; cook, stirring occasionally, for about 5 minutes or until softened. Add red pepper jelly, vinegar and hot pepper sauce; reduce heat to medium and cook for about 6 minutes or until thickened.
Return chops and any juices to pan; cook, turning to coat, for about 2 minutes or until heated through. Makes 4 servings. Per Serving: about 310 calories, 25 g protein, 10 g fat, 30 g carbohydrate. Typed in MMFormat by cjhartlin@... Source: The Canadian Living 20th Anniversary Cookbook. Cook