A sweet red pepper sauce flavors boneless loin pork chops for this easy dinner. Without the bone and less fat, the pork chops can become dry when sauteed. Here’s a way to keep them moist. I brown them on one side, turn them over and cover the skillet with a lid. This traps the moisture in the chops.
The sauce is made with canned sweet pimentos that are pureed in a blender or food processor. To save time, instead of pureeing, you can cut the pimentos into small pieces and mix the sauce ingredients together, making a chunky sauce. Either way is fine.
Tangy arugula adds a little bite to rotini side dish. It’s tossed with the pasta after it is cooked, warming and wilting the arugula.
