Pan-fried pork chops with stuffed red peppers

I was feeling adventurous today and decided to try something new: stuffed red peppers. Since they take the most amount of time, start with them. You can quickly prepare the chops while the peppers are cooking and fry the pork chops just before you broil the peppers.  Add a nice salad as a side, or maybe even rice or quinoa and you have a very filling meal!

Pan-fried Pork Chops

4 fast-fry pork chops

1/2 cup flour

2 tsp cayenne pepper

2 tsp paprika

2 tsp salt

2 tsp black pepper

olive oil and butter, for frying

Heat oil in large skillet or frying pan over medium-high heat. When oil is hot enough and just before you put the pork chops in, put 1 tbsp butter in the pan and give the pan a stir to mix the oil and butter. (This will add some flavour and nice colour to the chops while they fry.)

Mix together flour and seasoning. Place pork chops, one at a time, in the flour and cover completely. (I like to place the flour on a sheet of wax paper, put the chop in and lift the sides of the paper to cover the chop in the flour mixture.)  Put the chops in the oil and fry two chops at a time until brown on one side, then flip over.  Cook until golden on the other side and chop is cooked through.  Remove from the pan and place on a plate with paper towels.  Repeat steps with the other two chops.

Serves 4

Stuffed Red Peppers

2 large red peppers, cored and seeded, cut in half lengthwise

1 medium-sized eggplant, cut into 1" pieces

1 small onion, chopped in small pieces

4 cloves of garlic, thinly sliced

salt

1 tsp basil

1 tsp oregano

1/4 cup tomato sauce (or marinara)

1/4 cup bread crumbs

3/4 cup havarti cheese, thinly grated

Preheat oven to 400F.  Spray a small pan or baking sheet with oil.  Place red pepper halves in the pan, cut side up; drizzle with olive oil.  Cook in oven for approximately 20 minutes, until peppers are tender. Remove from oven.

Meanwhile heat some vegetable oil (enough to cover the bottom of the pan) in a 12" skillet over medium-high heat.  Place onions, garlic and eggplant pieces in the skillet and cook, approximately 15-20 minutes, stirring frequently. After about 10 minutes, season with salt and basil; stir. When the eggplant has softened and broken down, add the sauce and oregano.  Bring to a simmer, stirring occasionally, for about 5-7 minutes.

Meanwhile combine the bread crumbs and 1/2 cup cheese; set aside. Set your oven to broil.

Spoon equal amounts of eggplant mixture into each red pepper half.  Cover with bread crumb-cheese mixture; drizzle with olive oil. Place pan back in oven, close to the broiler and broil for 2-3 minutes  until the top has browned - keep a close eye or they will burn!  Sprinkle remaining cheese over each half and put back in the oven to quickly melt cheese.

Serves 4.