Tonight's Dinner: Latin-style Pork Chops

I used some jarred marinara sauce last week to make Country Captain Chicken. Since I didn't use the whole jar, I had some left over. Unfortunately there wasn't enough to make a pasta dinner that would serve my family. But there was more than enough to make a sauce in which to cook some pork chops. Parents Magazine suggested adding olives, capers and peppers to the sauce to give it a little extra tang. I'd never considered mixing those two flavors together but I figured, why not? The result – awesome. The sweetness of the tomato sauce coupled with the salty tang of the olives and capers created a whole new flavor that delighted the senses. While I usually only have one serving of anything I make, this recipe had me reaching for seconds.

Latin-style Pork Chops

Ingredients

• 2 tablespoons olive oil
• 4 boneless pork chops
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 3 cloves garlic, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 yellow pepper, thinly sliced
• 1/2 cup pimento-filled green olives
• 1/4 cup capers
• 2 cups marinara sauce

Directions

1. Heat the olive oil in a large skillet over medium-high heat. Season the pork chops with salt and pepper, add them to the skillet and brown on both sides, about 3 minutes per side. Transfer the chops to a dish and set aside.
2. In the same skillet, saute the garlic and peppers until tender, about 3 minutes. Stir in the olives, capers and marinara sauce and bring to a boil. Reduce heat to low, add the pork chops back into the skillet, cover and cook for 30 minutes. Serve over white rice.

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Bacon-wrapped pork chops with seasoned butter

Celery around pork chops

Piña colada pork chops