Pork Loin with Red Pepper Sauce

This is a great simple recipe from Cooking Light - Fresh Food Fast cookbook.

• 4 (4-ounce) boneless center-cut loin pork chops
• 2 tsp steak seasoning
• Olive oil-flavored cooking spray
• 1 cup bottled roasted red bell peppers, drained
• 1 chipotle chile, canned in adobo sauce (I used 2 - we like spice)
• 2 T. Water
• 1/2 tsp. cumin

1. Sprinkle pork evenly with steak seasoning. Heat a large nonstick skillet over medium-high heat. Coat pork with cooking spray. Add pork to pan; cook 4 minutes. Turn pork over; cook 3 minutes
2. While pork cooks, place bell peppers and next 3 ingredients in a blender or food processor and process until smooth. When pork is done, remove pan from heat. Remove pork from pan; cover and keep warm.
3. Add pepper mixture to the pan; return pan to medium heat. Cook 1 to 2 minutes stirring often. Spoon 2 T. sauce onto each of 4 serving plates. Top each with a pork chop.

Calories 194, Fat 9 g, Protein 23g, Carbs 1.7g

California Pork Chops by Suzie

I have had this recipe for at least 30 years! I love it!

• 6 loin pork chops
• 1/4 cup flour
• Salad oil
• 2 oranges, peeled and sliced
• 5 T brown sugar
• 2 tsp cornstarch
• 1/2 cup dry white wine
• 1 cup orange juice
• 1/2 tsp marjoram
• 2 onions sliced
• 2 T. chopped parsley

1. Season chops with salt and pepper and roll in flour. Brown in the oil over medium heat.
2. Arrange in a shallow baking pan.
3. Sprinkle orange slices with 3 T of the brown sugar and let stand.
4. Blend cornstarch with wine, orange juice, marjoram and the remaining brown sugar.
5. Pour over pork.
6. Top with onion slices sprinkled with parsley.
7. Cover & bake for 1 hour at 350 degrees.
8. Arrange oranges on top and cook an additional 15 minutes uncovered.