Preheat oven to 375 degrees. In a non-stick skillet heat the butter over
moderately high heat until the foam subsides and in it brown the pork
chops, patted dry and seasoned with salt and black pepper. Add the broth
and the vinegar, bring the liquid to a boil, and transfer the mixture to a
baking dish just large enough to hold the chops in one layer. Sprinkle the
chops with the bell peppers. Bake at 375 degrees for 50 minutes. Stir in
the cornstarch mixture in the cooking juices and bake an additional 10
minutes. Serve with mashed potatoes.
Posted to MM-Recipes Digest V5 #007 by info@yourbestimage.com (Best Image)
on Jan 06, 1998
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