| 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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