Pork Chops braised in Bolognese Sauce

•1 large bone-in pork chop per person
•1 large green pepper, cleaned of seeds and sliced thickly
•2 yellow onions, sliced ½ thick
•5 cloves garlic, chopped
•1 cup red wine
•¼ cup balsamic vinegar, the cheap kind, not aged
•Prepared Bolognese sauce (or Marinara sauce) enough to cover chops in a dutch oven
•Olive oil
•Salt & pepper

Pre-heat oven to 300 degrees. Heat, over med high heat, a 6 qt dutch oven (with lid, Le Crueset is best). Add oil and then 2 pork chops – don’t crowd pan – and brown. Remove to a plate and brown remaining chops this way. Add more oil if necessary and sauté peppers and onions until med golden brown. Add garlic and sauté 30 seconds. Deglaze pan with wine and vinegar, scrapping up any bits from pan. Cover with Bolognese sauce, cover pan with lid, and cook in a 300 degree oven for 2 hours. Serve with polenta.