Recipe - Red Pepper Glazed Pork Chops

4 Pork chops, 3/4" thick
One half teaspoon Salt
One fourth teaspoon Pepper
1 tablespoon Vegetable oil
1 Sweet red pepper, thinly
cut or sliced up
1 small Onion, finely chopped
One half cup Red pepper jelly
2 tablespoon Cider vinegar
Three fourths teaspoon Hot pepper sauce

Trim fat from chops; sprinkle all over with salt and pepper. In large
nonstick skillet, heat oil over mediumhigh 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 MMRecipes Digest by "Cindy Hartlin" cjhartlin@email.msn.com
on Apr 15, 1998