| 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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