Piquant red pepper sauce with pork

The sauce went very well with these pork chops.  To make the piquant red pepper sauce, I simmered up:

Chargrilled capsicum (red bell pepper) (I used one out of a jar)

Garlic

½ little hot red chilli

A good squirt of tomato sauce (ketchup)

Salt and pepper

A splash of white wine vinegar

A splash of extra virgin olive oil

When the flavours had melded after 10 minutes or so, I gave it a whizz up with my stick blender. 

The pork chops were tenderised – read bashed hard with a pestle wrapped in cling film – and then given a very quick sear in a pan for colour and then finished in the oven for about 20 minutes.