PORK CHOPS in Piquant Sauce

Table of Contents: PORK

4 pork chops

Salt

3 ½ T. extra virgin olive oil, divided

2 T. sweet red pepper, minced

2 T. green onions, thinly sliced

1 T. green pepper jelly

1 T. Tiger Sauce

¼ tsp. Tony Chachere’s Original Creole Seasoning

 

 

 

 

 

 

Put all ingredients except the pork chops and 1 T. of the olive oil into a small non-stick skillet and simmer for about 15 minutes.

 

Lightly salt the pork chops.  Put the remaining 1 T. olive oil into a non-stick electric skillet and brown the pork chops on both sides.  Then, add the pungent sauce to the skillet and coat the chops.  Cover the skillet and simmer the chops until very tender.  Pork chops taste best when cooked slowly.

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