| 4 |
Boneless Loin
Pork Chops - 3/4" thick |
| 4 |
Onion Slices -
cut 1/4" thick |
| 4 |
Bell Pepper Rings
- cut 1/4" thick |
| 4-7 |
Tablespoons Chile
Chile Bang Bang™ Chile Ginger Sauce |
| 1/2 |
Cup Water |
| To Taste |
Salt and Pepper |
 |
|
| •
Season pork chops (to taste) with salt and pepper. |
| |
| •
Brown pork chops in a pan that can go directly into the oven. |
| |
| •
Remove pork chops from pan and add 1/2 cup of water and 2 tablespoons
of Chile Ginger Sauce to pan. Stir to blend sauce with water. |
| |
| •
Return pork chops to pan. |
| |
| •
Place 1 onion slice on each pork chop. |
| |
| •
Place 1 bell pepper ring on top of each onion slice. (When
cutting pepper rings: Leave the bell pepper whole, core out the top and
remove the seeds. Carefully slice the pepper into 1/4 inch rings.) |
| |
| •
Add 1/2 to 1 full Tablespoon (depending on how
spicy you like your food) of Chile Ginger Sauce inside each
pepper ring. |
| |
| •
Cover pan with a tight fitting lid or aluminum foil. |
| |
| •
Bake in preheated 350º oven for 30 minutes (or
until pork chops are no longer pink in the middle). |
| |
| •
Serve with Roasted or Mashed Potatoes and Green Beans or Peas. |
