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| 4 | Pork chops, 3/4" thick |
| 1/2 Teelöffel | salt |
| 1/4 Teelöffel | pepper |
| 1 Esslöffel | vegetable oil |
| 1 | Sweet red pepper, thinly sliced |
| 1 klein | onion finely chopped |
| 1/2 Tasse | Red pepper jelly |
| 2 Esslöffel | cider vinegar |
| 3/4 Teelöffel | pepper sauce hot |
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Trim fat from chops; sprinkle all over with salt and pepper. In large nonstick skillet, heat oil over medium-high 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
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