Pork Chop Delight
A medley of peppers and onions basks in the tangy tomato sauce that enhances these porkchops. "It's a delicious meal for two, without being too filling," says Kenneth Welty of Springfield, Virginia.
2 boneless pork loin chops (1/2 inch thick and 5 ounces each)
1 teaspoon canola oil
1/4 cup chopped sweet onion
1/3 cup chopped green pepper
1/3 cup chopped sweet red pepper
1/2 cup V8 juice
Dash salt and pepper
In a large skillet coated with nonstick cooking spray, brown pork chops in oil on both
sides. Remove and keep warm.
In the same skillet, saute onion
and peppers until crisp-tender, stirring to loosen any browned bits from pan. Stir in the
V8 juice, salt and pepper. Return chops to the pan. Bring to a boil. Reduce heat; cover and
simmer for 8-10 minutes or until meat is tender.
Yield: 2 servings.
Recipe source: Cooking for 2 magazine, summer 2007, submitted by Kennety Welty of Springfield, Virginia
Number of posts : 12240
Age : 70
Location : Boynton Beach, florida
Job/hobbies : crafts and cooking
Registration date : 2008-12-13
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