4 lean center-cut pork chops, about 1 1/2 lbs.
salt and freshly ground pepper, to taste
garlic powder
1 sm. red pepper
1 sm. green pepper
1 sm. yellow pepper
2 tsp. vegetable oil
1/2 c. fresh or canned chicken broth
1/2 c. canned Italian crushed tomatoes
1/4 c. red wine vinegar
1 bay leaf
1 tsp. rosemary
1/2 tsp. ground cumin
4 tbsp. Italian parsley, chopped

Season the chops by sprinkling lightly with salt and pepper and garlic powder. Core and seed the peppers. Cut the flesh into thin strips about 1 1/2 inches long. Heat the oil in a skillet large enough to hold the chops in one layer.

When very hot, add the chops. Cook them until well browned, about 4 minutes on each side. Pour off the fat from the skillet. Add the onion and garlic to the pan. Stir well and cook until the vegetables are wilted. Add the peppers and cumin and cook, stirring for 1 minute. Add the vinegar, chicken broth, tomatoes, bay leaf and rosemary.

Cover and cook over low flame for 20 minutes. Uncover and reduce the liquid if necessary to produce a thick sauce. Just before serving, remove the bay leaf and sprinkle with chopped parsley. Yield: 4 servings.