| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Canadian | Meats | 4 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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@msn.com Source: The Canadian Living 20th Anniversary Cookbook. Cook Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@email.msn.com> on Apr 15, 1998
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