Chorizo Pepper-Pork

1# boneless center cut pork chops

6-7 colorful sweet mini-peppers

1 lg. garlic clove or shallot

1 med. onion

2 stalks celery

1 14.5oz. can diced tomatoes

*6-12oz. Mexican chorizo 'sausage'

Cut the fat off the pork and cut the meat into cubes. Saute' it in a little butter – stir fry until browning – about 15 minutes. (*Chorizo isn't always a solid. Often times it's soft, and more sauce-like, as is the case with this chorizo. If you can find the solid chorizo sausage, cut it in pieces and saute' it with the pork. Otherwise, hold the more liquid form chorizo, to add at the end of the cooking process.)

Add all the vegetables, chopped or sliced, to the pork pot. Continue to saute' about 15 minutes, covered, until translucent. Next stir in the tomatoes and simmer 5 minutes. At the end, add the sauce-like chorizo and continue to simmer another 20 minutes adding a little water if needed. Serve over rice with a side of refried beans. Or as I did, add a can (or two) of rinsed-drained beans for a Chorizo Pork Chili to be served with crusty bread or crackers. . .Lin