Author Notes: Growing up we always called these Bulgarian Pork Chops...mom used the same technique with hamburger patties. Now I don't know if they're Bulgarian or not, but they sure make for a great dinner. Serve them up with mashed potatoes or buttered noodles. - inpatskitchen
- 4 bone in pork chops about 3/4 inch thick seasoned with salt and pblack pepper
- 3 tablespoons olive oil, divided
- 1 very large onion, cut up coarsely
- 1 very large green bell pepper, cut in 1 1/2 inch pieces
- 1 very large red bell pepper, cut in 1 1/2 inch pieces
- 4 cloves garlic, chopped
- 2 tablespoons Hungarian sweet paprika
- 1/4 teaspoon crushed red pepper flakes
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups of your favorite tomato sauce
- 1/2 cup chicken broth
- 2 teaspoons cornstarch mixed with a few tablespoon water to make a slurry
- In a large frying pan with a lid, brown the chops in 2 tablespoons of the olive oil on both sides. Remove from the pan.
- Add the third tablespoon of oil to the pan and add the onions, peppers and garlic and saute until the onions just begin to brown on the edges.
- Stir in the salt pepper and paprika and add the tomato sauce and broth. Return the chops to the pan.
- Spoon some of the sauce over the chops and simmer, covered for about 45 minutes until the chops are very tender.
- Stir in the cornstarch slurry and simmer for a few more minutes until the sauce thickens a bit.