Balsamic Glazed Roasted Peppers With Pasta And Pork Chops

• Pre-Thawed Pork Chops (number depends on how many are being served)
• Pasta (I tend to use fusilli)
• Bell Pepper (I tend to use red)
• Basil (preferably fresh)
• Oregano (preferably fresh)
• Garlic
• Sugar
• Salt
• Black Pepper
• Balsamic Vinegar
• Olive Oil
• Rum
• Jarred Pasta Sauce (or tomato paste)
• Salsa

1. Firstly, heat a deep pan and add olive oil. Once oil is up to temperature, add chopped bell pepper, garlic, and a dash of salt. Begin boiling the pasta. Roast peppers until they begin to brown. Add a dash or two of sugar, balsamic vinegar, oregano, basil, and rum.
2. Once the mix has formed a glaze on the peppers, trim the fat from the pork chops and place them in this pan. Add black pepper and a dash more balsamic vinegar. Cook the chops until done through and add pasta sauce and salsa. Heat until boiling, simmer, and add strained pasta. Mix and serve.

chops, pasta, bell pepper, basil, oregano, garlic, sugar, salt, black pepper, vinegar, olive oil, pasta sauce, salsa

Taken from www.epicurious.com/recipes/member/views/balsamic-glazed-roasted-peppers-with-pasta-and-pork-chops-1264190 (may not work)