4 loin pork chops, about 1" thick
2 tbsp. olive oil
1 med. onion, chopped
Salt & freshly ground pepper
3 pimentos, cut in strips
2 fresh or canned tomatoes, chopped
1 clove garlic, minced

Heat the olive oil in a large, shallow casserole and brown the chops quickly. Add garlic and onion and saute until they are just wilted. Add the pimientos and tomatoes, salt and pepper. Cover and simmer about 20 minutes or until tender.

In adapted this recipe from a friend's recipe file in Spain. They use homemade red peppers instead of pimientos... roast a red pepper until charred, put in a paper bag for about 10 minutes. Peel and cut in strips. These are infinitely better than canned pimientos.