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Louisiana Pork Chops

1 large green bell pepper, diced
2 cloves garlic, minced
2 tablespoons olive oil
8 boneless pork chops, trimmed
1 28 ounce jar Ragu Hearty Pasta Sauce
1 teaspoon chili powder
1/8 teaspoon cinnamon

In a large skillet, sauté green pepper and garlic in olive oil; remove and set aside. Thoroughly brown pork chops on both sides; drain fat. Return peppers to skillet; add sauce and seasonings. Cover and simmer 45 minutes or until thoroughly cooked. Serves 8.
on coconut. After serving, refrigerate any remaining cake. Serves 12 people.