Pork Chops with Shallots

• Four 8-ounce bone-in pork rib chops
• Salt and freshly ground pepper
• All-purpose flour, for dusting
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon unsalted butter
• 4 large shallots, sliced (1 1/2 cups)
• 1/4 teaspoon anise seeds
• 1/2 cup dry red wine
• 1 cup chicken stock
• 1 teaspoon minced garlic
• 2 teaspoons tomato paste

1. Preheat the oven to 400.
2. Season the pork chops with salt and pepper and dust with flour.
3. In a skillet, heat the oil until shimmering.
4. Add the pork and cook over high heat for 1 minute.
5. Add the butter, reduce the heat to moderately high and cook, turning once, until the chops are browned on both sides, 8 minutes.
6. Transfer the chops to a baking sheet and bake in the oven until an instant-read thermometer inserted at the thickest point registers 145, about 7 minutes.
7. Meanwhile, add the shallots and anise to the skillet and cook over low heat, stirring, until softened, about 8 minutes.
8. Add the wine and reduce over moderately high heat to 1/4 cup, about 2 minutes.
9. Add the stock and reduce by half, about 5 minutes.
10. Stir in the garlic and tomato paste and cook for 1 minute longer.
11. Season with salt and pepper.
12. Transfer the chops to plates and top with the sauce.

chops, salt, flour, extravirgin olive oil, unsalted butter, shallots, anise seeds, red wine, chicken stock, garlic, tomato paste

Taken from www.foodandwine.com/recipes/pork-chops-shallots (may not work)