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INGREDIENTS:
- 2 ribs celery, sliced
- 1 cup chopped onion
- 6 to 8 boneless pork chops, about 3/4 to 1-inch thick
- 1 green bell pepper, cut in strips
- 1 red bell pepper, cut in strips
- 1/2 teaspoon coarsely ground black pepper or seasoned pepper
- 2 cups spicy V-8 vegetable juice or V-8 and 1/4 teaspoon cayenne pepper
- 2 tablespoons cornstarch, blended with 2 tablespoons cold water
PREPARATION:
Strain remaining juices into a measuring cup; skim off fat. Measure 2 cups of liquid into a saucepan. Stir in the cornstarch and water mixture. Cook, stirring, over medium heat until thickened and bubbly. Continue cooking for 2 minutes longer, stirring frequently. Serve pork chops with the vegetables and hot spicy sauce.
Serves 6 to 8.
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Pork Tenderloin
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