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Pork Chops with Chili-Tomato Sauce

4 Bone-in or boneless pork chops, 1 inch thick
1 ts Salt, divided
1/4 ts Ground black pepper
1 tb Olive or vegetable oil
2 Red and/or green bell peppers, coarsely chopped
1 md Onion, chopped
1 1/4 c Ragu Chunky Gardenstyle pasta sauce
1/2 c Water
1/4 c Apricot or peach preserves
1 tb Chili powder

Sprinkle chops with 1/2 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 1/2 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

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