Submitted by Samantha Parker
Chops cut into strips
1Cfinely diced red O’s
3TB all purpose flour
1 1/2 C beef broth
2TB tomato paste
1C coarsely chopped rd pepper / or marinated pepper in a jar works just as nice
1 8oz sr creme
Heat w/oil, cook pork til no pink, then remove and cover loosely w/foil.
Add red o’s, reduc heat to low; add remaining 2TBoil, whisk in flour, cook 1 min. Whish in Broth, paste & Salt-Increase heat to med-high bringing to boil, 2 min. Whish constantly.
Stir in peppers. Remove from heat-Stir in sour creme & pork.