Grobe Recipes

Pork Chops with Zesty Tomato and Bell Pepper Sauce

• 2 Pork Chops (bone-in about 5 1/2 oz each, or about 5 oz boneless)
• 1 can Diced Tomatoes with Zesty Green Chilis
• 1/2 medium red bell pepper, sliced
• 1/2 medium green bell pepper, sliced
• 2 cloves garlic
• 1 tbsp olive oil
• 1 tsp dried rosemary
• 1 tsp dried oregano
• 2 tbsp cooking sherry
• Salt (to taste)
• Black Pepper (to taste)

1. In a 10 to 12-inch pan, heat the oil over medium heat
2. Add the garlic and sautee for a minute or two
3. Add the pork chops and cook for 1-2 minutes on each side to brown
4. Add the red and green peppers and sautee for a couple of minutes
5. Add the rosemary and oregano and mix well
6. Add the tomatoes and sherry, and bring to a boil
7. Reduce heat and simmer, covered, until the pork chops are basially done
8. Uncover and increase heat. Reduce the sauce until it is similar in consistancy to spaghetti sauce (if desired)
9. Serve immediately with the side of your choice. If using a thinner version of the sauce, I suggest rice.

This kind of fell together based on what I had around the house, and my not reading the diced tomato can label as closely as I should. It is based on and simiar to the Pork Chops with Multi-colored Peppers recipe that I found online a few years back.