Yield: 4 Servings
4 Bone-in or boneless pork chops, 1 inch thick
1 teaspoon Salt, divided
1/4 teaspoon Ground black pepper
1 tablespoon Olive or vegetable oil
2 Red and/or green bell peppers, coarsely chopped
1 md Onion, chopped
1-1/4 c Ragu Chunky Garden Style pasta sauce
1/2 c Water
1/4 c Apricot or peach preserves
1 tablespoon Chili powder
Sprinkle chops with 1/2 teaspoon salt and black pepper. In 12 inch nonstick skillet, brown chops over medium-high heat. Remove chops and set aside.
In same skillet, heat oil over medium heat and cook bell peppers and onion, stirring occasionally, 2 minutes. Stir in Ragu Chunky Gardenstyle Pasta Sauce, water, preserves, chili powder and remaining 1/2 teaspoon salt. Bring to a boil over high heat. Reduce heat to low. Return chops to skillet, turning chops to coat. Simmer covered 8 minutes or until chops are tender. Serve, if desired, with hot cooked rice or noodles.