Spicy Pork Skillet
|Boneless pork||3⁄4 Pound, cut into thin strips and trimmed of fat|
|Onion||1 Medium, thinly sliced|
|Cooking oil||1 Tablespoon|
|Canned tomato sauce||8 Ounce (1 Can)|
|Water||1⁄3 Cup (5.33 tbs)|
|Chili powder||1 1⁄2 Teaspoon|
|Worcestershire sauce||1 Teaspoon|
|Ground red pepper||1⁄4 Teaspoon|
|Canned whole kernel corn||12 Ounce, drained (1 Can)|
|Green pepper||1 Large, cut into strips|
|Sliced pimientos||2 Ounce, drained (1 Jar)|
|Shredded cheddar cheese||1 Ounce (1/4 Cup)|
In 10-inch skillet brown pork strips and sliced onion in hot cooking oil.
Combine tomato sauce, water, chili powder, Worcestershire sauce, salt, and red pepper; add to meat in skillet.
Cover and simmer for 15 minutes or till meat is tender, Stir in the drained corn, green pepper strips, and drained pimiento.
Simmer, uncovered, for 10 minutes or till green pepper is tender and some of the liquid has evaporated.
Sprinkle cheese atop before serving.