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Citrusy Red Pepper Pork Chops

pork

1 pound boneless pork chops
1/4 teaspoon (each) salt and pepper
1 tablespoon oil
1/3 cup onion; chopped
1 clove garlic; minced
1/4 teaspoon paprika
1/2 cup chicken stock
1/4 cup orange juice
2 teaspoon cornstarch
1/3 cup roasted sweet red pepper strips

Trim fat from pork chops; sprinkle with salt and pepper. In large skillet, heat oil over medium heat; cook chops for 3 to 4 minutes per side or until browned. Remove and set aside. Reduce heat to medium; add 2 tablespoons water to pan, scraping up brown bits. Add onion, garlic and paprika; cook for about 5 minutes or until onion is softened. Add stock and orange juice; bring to boil. Dissolve cornstarch in 1 tablespoon water. Add to pan; cook, stirring, for 1 minute or until thickened. Stir in red pepper strips. Return pork chops to pan along with any accumulated juices. Cook, turning once to coat, for about 3 minutes or until just a hint of pink remains.

Contributor: Canadian Living Magazine (April, 1997)

Yield: 4 servings

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