Braised Pork Chops

Ingredients:
4 boneless pork loin chops about 1 inch thick, trimmed
2 tsp olive oil
salt and pepper
1 tbsp tomato paste
2 small red or yellow bell peppers, quartered and cut into ¼ inch slices
1 small red or yellow onion, halved and cut into ¼ inch slices
4 cloves garlic, thinly sliced
½ cup dry red wine

Directions:

Warm oil in large nonstick skillet over medium heat. Season chops with salt and pepper, cook until browned, 3-4 minutes per side. Remove chops and set aside.

Add tomato paste to skillet and cook, stirring for 15 seconds. Add peppers and onion to skillet season with salt and pepper. Cook, stirring occasionally, until vegetables start to brown, about 3 minutes. Ad garlic and cook, stirring occasionally for 1 minute.

Add wine and bring to boil, scraping up and stirring in any browned bits in the skilled. Return chops to skillet, nestle them in the liquid and reduce to a simmer. Cover and cook 4 minutes. Turn chops, cover, and cook until internal temperature reaches 160̊F.

Serve with pepper and onion mixture on top of pork. Serves 4.