Red Pepper Glazed Pork Chopsmeats 4 pork chops, 3/4 thick 1/2 teaspoon salt 1/4 teaspoon pepper 1 tablespoon vegetable oil 1 sweet red pepper, thinly sliced 1 small onion, finely chopped 1/2 cup red pepper jelly 2 tablespoon cider vinegar 3/4 teaspoon hot pepper sauce 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 |
