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1 celery rib, cut into 2 inch pieces
1 clove garlic
1 small onion\cooked, quartered
1/4 cup green bell pepper\cooked, chopped
1/8 tsp. cayenne pepper
2 boneless pork loin chops
1/2 cup chicken stock

DIRECTIONS:

Prepare broiler. Purée first 5 ingredients and salt to taste in a blender or food processor. Broil pork 10 minutes in a flameproof casserole or skillet about 5 inches from heat source. Turn pork and spread with 2/3 of vegetable purée. Spread remaining purée around pork. Broil 8-10 minutes, or until a meat thermometer reads 150°F. Transfer pork to a platter and keep warm. Add stock to pan and bring to a boil over high heat, scraping up brown bits, until reduced by one third. Strain sauce into a bowl, pressing down on solids. Serve sauce over pork.