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

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