Monday, October 17, 2011

Chunky Pepper and Pork Chop Skillet

Growing up we always called these Bulgarian pork I don't know if they are Bulgarian or not, but they sure make for a great dinner.  We love them with mashed potatoes.

4 bone in pork chops, about 3/4 inch thick,seasoned with salt and pepper
3 Tbl olive oil, divided
1 very large onion, cut up coarsely
1 very large green bell pepper cut in 1  1/2 inch pieces
1 very large red bell pepper cut in 1  1/2 inch pieces
4 cloves garlic, chopped
2 Tbl sweet paprika
1/4 tsp crushed red pepper flakes
1/2 tsp salt
1/2 tsp black pepper
2 cups of your favorite tomato sauce
1/2 cup chicken broth
2 tsp cornstarch mixed with a few Tbl water to make a slurry

In a large frying pan with a lid, brown the chops in 2 Tbl of the olive oil on both sides.  Remove from the pan.
Add the third Tbl oil to the pan and add the onions, peppers and garlic and saute until the onions just begin to get a little brown on the edges.
Stir in the paprika, salt and pepper.
Add the tomato sauce and chicken broth and return the chops to the pan.
Spoon some of the sauce over the chops and simmer, covered for about 45 minutes until the chops are very tender.
Stir in the cornstarch slurry and simmer a couple of more minutes until the sauce thickens a bit.

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