Pork Chops With Roasted Red Pepper Cream

• 4 bone-in rib or center-cut pork chops, about 1 in thick
• S&P
• 1 tbls vegetable oil
• 1/2 onion, sliced thin
• 6 garlic cloves, minced
• 3/4 cup chicken broth
• 3/4 cup heave cream
• 1 (12 oz) jar roasted red peppers, draining and chopped
• 2 tsp light brown sugar
• 1/4 cup chopped fresh basil

1. 1) Pat chops dry with paper towels and season with S&P
2. 2) Heat oil in large skillet over med-high heat until just smoking.
3. 3) Add chops and cook until well browned and meat registers 145 degrees about 5 min per side. Transfer to serving platter and tent with foil.
4. 4) Add onion to empty skillet and cook until softened, about 5 min.
5. 5) Add garlic and cook until fragrant, about 30 seconds.
6. 6) 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 min.
7. 7) Off heat add any accumulated pork juices back to pan and stir in basil. Season with S&P. Spoon over chops and serve.

center, sp, vegetable oil, onion, garlic, chicken broth, heave cream, red peppers, brown sugar, fresh basil

Taken from www.epicurious.com/recipes/member/views/pork-chops-with-roasted-red-pepper-cream-50024799 (may not work)