Hands On: 15 minutes Total: 40 minutes 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. 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. Cook 20 to 25 minutes, or until potatoes are tender and chops are no longer pink in centers (160F).
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