Southwestern Pork Chops
Pork Chops in a tangy tomato and bell pepper sauce
A perfect one-pot meal
A perfect one-pot meal
INGREDIENTS
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 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
DIRECTIONS
- Season the chops with Salt & Pepper and drizzle some Canola Oil on both sides.
- Heat a large, deep skillet or fry pan over MEDUIM-HIGH heat.
- Sear pork chops in hot oil until brown. Remove from pan and set aside.
- In same pan over MEDIUM heat, add remaining oil, saute garlic and peppers until peppers are just soft.
- Add spices, tomatoes, & water to pan. Break up the tomatoes with the back of the spoon.
- Heat until bubbling.
- Return pork chops to pan and reduce heat to LOW.
- Cover and cook for 30 minutes.
***NOTE*** You may need to add more water if the juices evarporate too fast. - After 30 minutes, add green beans & flip the chops.
- Cover and cook for another 30 minutes.
Comments
* 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.
Credits
Recipe courtesy of: