Entrees
Baked Pork Chops with Hot Cherry Peppers
Baked Pork Chops with Hot Cherry Peppers
2
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.
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
carb. 8g
pro. 35g
fat 14g
sat. fat 3g
chol. 76mg
sod. 1146mg
calc. 35mg
fiber 3g
Ingredients
- 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
Preparation
- 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.
- 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.
- Bake for 20 to 25 minutes or until internal temperature is 145°F.