Ingredients

• 1  8-ounce can tomato sauce
• 1/2  cup finley chopped onion
• 1/2  cup finely chopped green pepper
• 2  cloves garlic, minced
• 2  tablespoons vinegar
• 2  tablespoons molasses
• 1  tablespoon Worcestershire sauce
• 1/4  teaspoon pepper
•   Few dashes bottled hot pepper sauce
• 6  pork loin chops, cut 1/2 inch thick (2 pounds total)

Directions

For sauce, in a small saucepan combine tomato sauce, onion, green pepper, garlic, vinegar, molasses, Worcestershire sauce, pepper, and hot pepper sauce. Bring to boiling; reduce heat. Cover and simmer for 15 minutes. Uncover and simmer about 10 minutes more or until of desired consistency.

Reserve 1/2 cup of the sauce for pork chops. Cover and refrigerate remaining sauce for another use.

Meanwhile, trim separable fat from pork chops. Place meat on the unheated rack of a broiler pan. Broil 3 to 4 inches from the heat for 5 minutes. Turn and broil 5 minutes more or until nearly done. Turn chops and spoon reserved sauce over chops. Broil 3 to 5 minutes more or until juices run clear. Makes 6 servings.

Make-Ahead Tip: Prepare sauce. Cover and chill up to 3 days. Or divide into 1/2-cup portions and transfer to small freezer containers. Seal, label, and freeze up to 1 month. Thaw and reheat before serving.