I didn't really grow up eating pork chops all that often. At least I don't remember eating them often (correct me if I'm wrong, Mama Crunk). I stopped eating meat at age 14, so my memories of most animal flesh products are vague. Thank god.
That being said, I was intrigued by a pork chop recipe in one of my mom's old spiral-bound church-style cookbooks awhile back. It called for chops to be cooked with a sweet 'n' savory tomato-based sauce and green bell peppers. Since anything can be improved with a little veganization, I took it upon myself to make a better dish using tempeh marinated in a pork-like marinade and a tastier homemade sauce. That was in the spring of 2009, and it turned out so well that I'm using it for my cookbook.
I tested my Tangy Tempeh Chops with Green Peppers again tonight:
While some recipes need major improvements upon re-testing, this one was pretty much spot-on. I musta got it right the first time. The stewed tomatoes and hearty bell pepper chunks are the perfect complement to the mild, sauteed tempeh strips and sweet sauce. I served the dish with brown rice and a small side salad.