If spicy is not your thing, buy sweet cherry peppers instead of the hot variety. You will still have that great vinegar tang, without the heat.
2 pork chops (each 1½-inches thick)
1 tablespoon vegetable oil
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
3 ounces hot cherry peppers (about 2 to 4 peppers), halved
2 to 3 garlic cloves, smashed
1 small onion, cut into ½-inch pieces
Nutritional information per serving:
Calories 292 (42% from fat) • carb. 8g • pro. 35g • fat 14g • sat. fat 3g • chol. 76mg • sod. 1146mg • calc. 35mg • fiber 3g
1. Preheat the Compact Toaster Oven Broiler set to Bake at 375°F with the rack in position B for 5 minutes. Line the baking tray with foil.
2. Pat chops dry with paper towels. Rub chops evenly with the oil, salt and pepper. Lay the chops on the lined tray; surround with the cherry peppers, garlic and onion.
3. Bake for 20 to 25 minutes or until internal temperature is 145°F.
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