Seriously Simple: Pan roasted pork chops a weeknight treat
By Diane Rossen Worthington, Tribune Content Agency
on
--Use a heavy pan that can withstand high heat in the oven.
Pork Chops with Onions and Peppers
Serves 4
4 pork chops with bone on, about 1 1/2 inches thick, each about 1/2 pound
Salt and black pepper
3 tablespoons olive oil
1 medium red onion, cut into eighths
1 16-ounce jar sweet cherry peppers, drained and the juice reserved
4 garlic cloves, minced
1 sprig of thyme
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