THURSDAY NIGHT PORK CHOPS

4 large (or 6 small) red bliss potatoes

1 (32 ounce) jar of Italian sweet vinegar peppers

4 pork chops (double-thick, bone-in)

2 cups chicken stock

Vegetable oil

2 cups seasoned bread crumbs

Wash potatoes and slice into one-inch rounds. Cut peppers into julienne strips and reserve the juice.

Preheat oven to 375 degrees.

Coat chops with vegetable oil, then dredge through seasoned bread crumbs until completely covered. Place chops in cold roasting pan. Top each chop with sliced potatoes and vinegar peppers. Pour in all reserved vinegar juice and chicken stock until chops are covered completely so as to braise. Cover pan with aluminum foil and cook for 3 1/2 hours.

Remove foil and cook for additional 30 minutes. Place chops on plate with cooked potatoes and peppers. Ladle with pan sauce. Garnish with parsley if desired. Serves 2.