| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Easy, Meats | 4 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 Typed in MMFormat by cjhartlin@email.msn.com Source: Favorite Recipes Spice it Up! Posted to MM-Recipes Digest V4 #13 by cjhartlin@email.msn.com on Jun 12, 1999
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