Pork Chops with Roasted Red Pepper Sauce

I made this tonight and it was fabulous! It was really a great way to livin up pork chops (which I love.) I got the recipe out of my free trial of Cook's Country magazine, which I'm pretty sure is affiliated with America's Test Kitchen. Once DH and I get moved and settled I'm definitely going to subscribe to it and would recommend it to everyone else!

Like I said before, I really enjoyed this dish and look forward to making it again. I had a lot of leftover sauce - since DH is went really light on it and I didn't use 4 pork chops - so I plan on pouring over spaghetti or egg noodles for lunch tomorrow. No need to put it to waste! 

And the best part is....it's a 30 minute meal!

As for notes, there's not many. I followed the recipe really closely, making only a few minor changes. My sauce did turn out looking different though. In the magazine's picture the peppers are more minced than mine which I just roughly chopped. Also, my proportions may have been off because I just had to eyeball 12 oz. from a 15 oz. jar. But it still tasted great so that's all that really matters right!? ; )

Yields: 4 servings

Ingredients:

• 4 bone-in rib or center-cut pork chops, about 1 inch thick
• salt and pepper
• 1 Tbsp vegetable oil
• 1/2 onion, sliced thin
• 6 garlic cloves, minced
• 3/4 cup low-sodium chicken broth
• 3/4 cup heavy cream
• 1 (12 oz.) jar roasted red pepper, drained and chopped
• 2 tsp light brown sugar
• 1/4 cup chopped fresh basil (I used a dash of dried)

Directions:

1. Pat chops dry with paper towels adn season with salt and pepper. Heat oil in large skillet over med-high heat until just smoking. Add chops and cook until well browned and meat registers 145-degrees, about 5 min per side. Transfer to serving platter and tent with foil.

2. Add onion to empy skillet and cook until softened, about 5 min. Add garlic and cook until fragrant, about 30 seconds. Stir in brother, cream, roasted peppers, and sugar and simmer, scraping up any browned bits with wooden spoon, until sauce is slightly thickened, about 5 min. Off heat, add any accumulated pork juices back to pan and stir in basil. Season with salt and pepper. Spoon sauce over chops. Serve.

Personal Update

So you can all see what I've been working with this whole time....that is my current kitchen! (Since these pics the table has been moved and there's a freezer in its place.) And my "oven." = )

Aren't you just green with envy? lol.

Well DH and I have decided that we are going to be moving afterall! I'm super excited. We're going in the morning (it's midnight right now) to go look at apartments, but think we've already made our choice. I only have one more week of classes then one week of finals and we're free to move! Yay! One big relief is Scott's already found a place that's ready to hire him as soon as we get settled and then I've found a few places I would like to work at. So it all seems to be falling into place....so far. 

I've also finally got my camera back up and running so I'm going back through and adding pics to some of my recent pic-less posts.

Edited Posts: Carrot Cake, Apple Turnovers, and My Chicken Parmesan. 

More edits to come: Stuffed Portobellos and Yummy Honey Chicken Kabobs (for some reason the uploader is taking forever.)

On a break

Right now I'm kind of on a break while DH and I figure out the plan for the next year. We're kind of drastically changing our plans (I will update once they're more set), but the changes will definitely be positive. I'm also trying to catch up on some school stuff so I really need to stay away from any superfluous comp usage for a while to get my grades up for the end of the semester. I have soo much to do I'm a little overwhelmed, so cooking and posting is going to be put on the backburner until I get to a comfortable place.