Recipe - Pork Chops With Chili-Tomato Sauce

4 Bonein or boneless pork
chops, 1 inch thick
1 teaspoon Salt, divided
One fourth teaspoon Ground black pepper
1 tablespoon Olive or vegetable oil
2 Red and/or green bell
peppers, coarsely chopped
1 md Onion, chopped
1 One fourth cup Ragu Chunky Gardenstyle
pasta sauce
One half cup Water
One fourth cup Apricot or peach preserves
1 tablespoon Chili powder

Sprinkle chops with One half tsp. salt and black pepper. In 12 inch nonstick
skillet, brown chops over mediumhigh 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 One half 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 MMRecipes Digest V4 #13 by cjhartlin@email.msn.com on Jun 12,
1999