(2) Red and/or Green Bell peppers, coarsley chopped
1 medium yellow onion, chopped
1&1/4 cups Pasta Sauce
1/2 cup water
1 TBLS. chili powder
2 tsp. Hot sauce
Instructions
Season chops with 1/2 tsp. salt and black pepper and place in cold 12 inch nonstick skillet. Brown chops on both sides over medium-high heat, remove to platter.
Heat olive oil in shillet over medium heat. Add pepper and onion, then saute, stirring occasionally, for 2 to 3 minutes or until onion is translucent.
Stir in pasta sauce, chili powder, hot sauce and remaining salt. Raise heat to medium-high and bring to boil.
Reduce heat to low and return chops to skillet, turning to coat.
Cover skillet and simmer 8 minutes.
Remove from heat and let rest 3 minutes.
Originally Submitted
7/30/2012
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