Pork Chops Picante
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Makes 4 servings FOR THE PORK Heat 1 teaspoon oil in a large nonstick skillet. Season 8 thin-cut boneless pork chops, 1 pound, with salt and pepper. Cook over medium-high heat, turning once, 5 minutes until barely pink in center. Remove to a plate. To the skillet, add 1 cup sliced bell pepper; sauté 3 minutes. Add 1 cup diced tomato, 2 tablespoons capers, and 1 teaspoon minced garlic. Cook 1 minute; spoon over pork. FOR THE POTATOES Pierce 4 small baking potatoes. Microwave 8 minutes or until soft. Split by cutting a deep "X" in top of each potato and gently pushing ends toward center to open. Top with sour cream and canned French-fried onions. FOR THE STEAMED LEAFY GREENS Microwave a 9-ounce bag leafy greens blend as package directs. Transfer to a bowl. Toss with 1 teaspoon olive oil and 1/8 teaspoon each crushed red pepper and garlic salt.