1 Jar Roasted red peppers 12 ounce
1 Can  tomatoes, chopped
1 Clove  garlic, minced
2 Each  peeled fresh tomatoes
2 Tablespoon Spanish olive oil
3 Each  roasted red bell pepper
4 Each  rib pork chops about 3/4 thick
Salt and freshly ground black pepper to taste

 Heat the oil in a large, shallow casserole and brown the chops quickly on both sides. Add the onion and garlic and cook until the onion is soft. Add the peppers, tomatoes, salt and pepper. Cover and simmer until the chops are cooked through, about 20 minutes.

Note: To peel tomatoes, place them in boiling water for 30 seconds, remove and peel. To roast peppers, place under broiler or on grill, and char each side; place in bowl, cover with plastic wrap, and peel when cool.