Jamaican Pork Chops and Peppers

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6 pork chops
1 onion, chopped
3-4 cloves garlic, minced
1 tsp sea salt
1/2 tsp black pepper

In a glass bowl cover pork chops with onions and garlic, and season with salt and pepper. Cover and leave in the fridge overnight, or all day until its time to cook.

Coat bottom of an oven proof pan. Place pork chops in the pan, and bake in 350F oven for 20 minutes.

Remove from oven and add 1/4 cup of water to the pan, and return to 350F oven for another 20 minutes.

Remove from oven. Remove pork chops, and set aside, covered.

Place oven proof pan, on burner, on medium heat. To the braising liquid add:

1/2 to 1 cup chopped peppers - I used a variety of sweet and mildly hot peppers from my own garden. Nothing to spicy.
1 tsp dried thyme (again I adjusted the recipe and added fresh thyme from my garden that had been frozen in an ice-cube.
1 small onion, chopped
1 tbsp butter
1 tsp steak sauce
1 tsp Worcestershire sauce
2 tbsp to 1/4 cup of ketchup (to your personal taste)
dash of hot pepper sauce (optional)

Simmer the mixture until onions and clear. Add pork chops back with the sauce, and continue to simmer until pork chops are thoroughly cooked and sauce is well heated.

Serve with rice or potatoes. The sauce is delicious spooned over top of the pork chops and if there are leftovers they reheat nicely.

Side Suggestion:

Fresh Green Salad with Homemade Dressing

Dessert Suggestion:

Oven Baked Potatoes