Hands On: 15 minutes
Total: 40 minutes
1. Heat oil in large skillet over medium-high heat. Sprinkle chops evenly with salt and pepper; cook 3 to 4 minutes on each side, or until browned on both sides. Remove from skillet.
2. Combine tomatoes with their liquid and the paste; add mixture to the potatoes in same skillet. Top with chops, bell peppers and onions. Bring to a boil. Reduce heat to low; cover skillet with lid.
3. Cook 20 to 25 minutes, or until potatoes are tender and chops are no longer pink in centers (160F).