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Braised Pork Chops

w ith Peppers and Onions

INGREDIENTS

4 boneless pork loin chops, about 1-inch

thick, trimmed

2 tsp. olive oil

Salt and pepper

1 tbsp. tomato paste

2 small red or yellow bell peppers, quartered

and cut into 1/4-inch slices

1 small red or yellow onion, halved and cut

into 1/4-inch slices

4 cloves garlic, thinly sliced

1/2 c. dry red wine (can substitute chicken

or vegetable broth)

DIRECTIONS

Warm oil in large nonstick skillet over medium

heat. Season chops with salt and pepper; cook

until browned, 3-4 minutes per side. Remove

chops and set aside.

Add tomato paste to skillet and cook, stirring,

for 15 seconds. Add peppers and onion to skillet,

season with salt and pepper. Cook, stirring

occasionally, until vegetables start to brown,

about 3 minutes. Add garlic and cook, stirring

occasionally, fori minute.

Add wine and bring to a boil, scraping up and

stirring in any browned bits in the skillet. Return

chops to skillet, nestle them in the liquid and

reduce to a simmer. Cover and cook 4 minutes.

Turn chops, cover, and cook until internal

temperature reaches 160*F.

Serve with pepper and onion mixture

on top of pork.

Serves 4