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.