Southwestern Pork Chops
Pork Chops in a tangy tomato and bell pepper sauce
A perfect one-pot meal
Southwestern Pork Chops
2 Large Pork Chops, 3/4 to 1 inch thick (I prefer bone-in)
1 Tbsp. Cannola Oil
1 tsp. Garlic, crushed
1/2 cup Green Bell Pepper, chopped
1/2 cup Red Bell Pepper, chopped
2 Scallions (green onions), chopped
1 to 2 cups Green Beans
1 Tbsp. Oil
1 14 oz. can Tomatoes
1 cup water
1 Tbsp. Sugar Substitute*
1 Tbsp. Worcestershire sauce
1/2 tsp. Thyme
1/8 tsp. (dash) Liquid Smoke
Salt & Pepper to taste
  1. Season the chops with Salt & Pepper and drizzle some Canola Oil on both sides.
  2. Heat a large, deep skillet or fry pan over MEDUIM-HIGH heat.
  3. Sear pork chops in hot oil until brown. Remove from pan and set aside.
  4. In same pan over MEDIUM heat, add remaining oil, saute garlic and peppers until peppers are just soft.
  5. Add spices, tomatoes, & water to pan. Break up the tomatoes with the back of the spoon.
  6. Heat until bubbling.
  7. Return pork chops to pan and reduce heat to LOW.
  8. Cover and cook for 30 minutes.
    ***NOTE*** You may need to add more water if the juices evarporate too fast.
  9. After 30 minutes, add green beans & flip the chops.
  10. Cover and cook for another 30 minutes.
* Be sure to use a sugar substitute that retains it's sweetening power after heating. Sacchrin or Sucralose are suggested. Do NOT use Nutrasweet, it breaks down when heated.
Recipe courtesy of: