Angi's chops in red wine and paprika sauce

Ingredients for 4 servings:

• 4 pork chops or medallions
• some oil for rubbing in
• Salt and pepper, black from the mill
• 4 large red pointed peppers
• 4 large pointed peppers, yellow
• 2 large onions, red
• 1 tbsp butter
• 1 tbsp honey
• 250 ml red wine
• Salt and pepper, black from the mill
• 250 ml beef broth

Instructions

Working time approx. 15 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

Pat the chops dry, season with salt and pepper, and rub with oil. Sear them on both sides in a hot, nonstick pan. Remove from the pan and keep warm. Roughly chop the onions and bell peppers and add them to the pan with 1 tablespoon of butter, stirring occasionally. Reduce the heat slightly. Caramelize with the honey. Then pour in the red wine and simmer until reduced. Pour in 1/4 cup beef broth and season the sauce with salt and pepper. Return the meat to the pan and let it simmer for a while. Serve with fried potatoes or rice.