INGREDIENTS
* 1 (10.75 ounce) can tomato puree
* 1 tablespoon hot sauce
* 1 fresh jalapeno pepper, sliced
* 1 tablespoon crushed red pepper flakes
* 1 tablespoon dried sage
* 1 tablespoon vegetable oil
* 4 thick cut boneless pork chops
* 1 yellow onion, sliced
* 1 green bell pepper, sliced
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DIRECTIONS
1. In a bowl, mix the tomato puree, hot sauce, jalapeno pepper, red pepper, and sage.
2. Heat the oil in a skillet over medium heat, and brown pork chops on both sides. Remove chops from heat and set aside. Place the onion and green bell pepper in the skillet, and saute 2 to 3 minutes. Return pork to skillet, and cover with the tomato puree mixture. Cover skillet, and continue cooking 30 minutes, or to desired doneness.
