Pork Chops With Sweet Red Peppers
|Dry red wine||1 Cup (16 tbs)|
|Orange juice||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Bay leaf||1 , crumbled|
|Dried savory leaves||1 Teaspoon|
|Dried marjoram leaves||1 Teaspoon|
|Tabasco pepper sauce||1⁄2 Teaspoon|
|Pork chops||4 (About 3/4 Inch Thick)|
|Vegetable oil||2 Tablespoon|
|Red peppers||2 Medium, cut into strips|
|Orange sections||1⁄2 Cup (8 tbs)|
In large shallow dish combine wine, orange juice, garlic, bay leaf, savory, marjoram, salt and Tabasco® sauce.
Add pork chops.
Cover; refrigerate 1 1/2 hours; turn occasionally.
Remove chops and pat dry; reserve marinade.
In large skillet heat oil over medium heat.
Add chops and brown well on both sides; remove from skillet.
Add peppers to skillet; cook 5 minutes or until tender.
Return chops to skillet.
Add reserved marinade and bring to a boil.
Reduce heat; simmer 20 to 25 minutes or until chops are done.
Remove chops and peppers to serving dish.
Increase heat to high; boil sauce about 3 minutes or until slightly thickened.
Pour sauce over chops; garnish with orange sections.