Baked Pork Chops with Hot Cherry Peppers

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.