Preparation:
1. Trim fat from chops; rub with half of the paprika.
2. In a large non-stick skillet, heat oil over medium heat; brown chops on both sides.
3. Add remaining paprika, onion, garlic and sweet peppers; cook for 4 minutes or until vegetables are softened.
4. Add tomato, caraway seeds, bay leaf, salt and pepper; tossing together well.
5. Cover and cook over medium heat for 12-15 minutes or until juicy and peppers are tender and chops are no longer pink inside. |
