Pork Chops With Roasted Red Pepper Cream

• 4 center-cut pork chops, about 1 inch thick (or use the bone-in-rib ones)
• salt and pepper
• 1 tablespoon vegetable oil
• 1/2 onion, sliced thin
• 6 garlic cloves, minced
• 3/4 cup low sodium chicken broth
• 3/4 cup heavy cream
• 1 (12 ounce) jar roasted red peppers, drained and chopped
• 2 teaspoons light brown sugar
• 1/4 cup fresh basil, chopped

1. Pat chops dry with paper towels and season with salt and pepper. Heat oil in large skillet over medium-high heat until just smoking. Add chops and cook until well browned and meat registers 145 degrees, about 5 minutes per side. Transfer to serving platter and tent with foil.
2. Add onion to empty skillet and cook until softened, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in broth, cream, roasted peppers, and sugar and simmer, scraping up any browned bits with wooden spoon, until sauce is slightly thickened, about 5 minutes. Off heat, add any accumulated pork juices back to pan and stir in basil. Season with salt and pepper. Spoon sauce over chops. Serve.

center, salt, vegetable oil, onion, garlic, chicken broth, heavy cream, red peppers, light brown sugar, fresh basil

Taken from www.food.com/recipe/pork-chops-with-roasted-red-pepper-cream-327559 (may not work)