Spicey Pork Chops

Before I start I know there are many different taste. This is a very spicey dish and can be made less so to a degree. To make less spicey use Medium salsa instead of HOT, do not use mild as the taste is washed out and your results may not be to you liking. You will need a large deep skillet for this. I know this sounds really yucky but I love it.

Ingredients:

6-8 1” pork chops (boneless center cut)
24 oz Catsup
12 oz A1 Bold with Tabasco
12-16 oz Hot Salsa ( I prefer salsa La Victoria, but Chi Chi does well in a pinch)
1 TBSP Sriracha sauce (http://www.huyfong.com/frames/index.htm) Do not add if you do not want HOT!!!
1 bag of pepper stir fry ( Birdseye, has red, orange, green pepper and onions reduces time to prepare)
2-3 tbsp spoon margarine or canola oil

Fry pork chops in heated oil or margarine until brown on both sides as the chops cook you can layer them to cook others. Once all are brown add pepper stir fry and cook for 2 minutes. Add catsup, salsa, A1 and sriracha sauce and mix thoroughly and allow to come to slow boil, turn heat down and stew for about 2 hours stirring occasionally until chops are tender.

Serve with mashed potatoes
Enjoy!
Anita