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Red Pepper Glazed Pork Chops

4 Pork chops, 3/4" thick
1/2 ts Salt
1/4 ts Pepper
1 tb Vegetable oil
1 Sweet red pepper, thinly sliced
1 sm Onion, finely chopped
1/2 c Red pepper jelly
2 tb Cider vinegar
3/4 ts Hot pepper sauce


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.


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