What An Interesting (And Delicious) Combination!

As I was thumbing through one of my favorite magazines, I found a great recipe (actually it was 2 years ago that I found this recipe, and I have been making it since). It pleases every and any appetite. Even BAP ate the meat and the cheese from it. SSP loved the bread and cheese too.

Shiela Zadai's Pizza Pork Chops

adapted from Semi-Homemade Magazine Feb/Mar 2009

8 slices frozen Texas garlic toast

6 thin slices onion (separated)

8 slices green bell pepper

3 T water

2 T canola oil

8 boneless pork chops (about 1 pound) thin cut boneless chops (cut into little squares)

3/4 cup chili sauce

1/2 cup shredded mozzarella cheese

In a microwave-safe bowl, combine onions and peppers with water. Cook for about 1 minute 15 seconds until veggies are crisp-tender. Cook Texas toast according to package directions. Heat canola oil in a large skillet over medium heat. Cook pork in pan. Remove from pan and in a separate bowl toss chops with chili sauce. Place pork mixture on top of cooked Texas toast. Place some onion and green pepper on top, and sprinkle with cheese. Place back in oven (still preheated from cooking toast) and just cook until cheese starts getting golden brown.