Tomato Pork Chops

• 2 tablespoons olive oil, divided
• 4 (4 ounce) boneless pork loin chops, pounded thin
• 1 large onion, sliced
• 2 garlic cloves, minced
• 1 teaspoon sugar
• 1 teaspoon chili powder
• 1/4 teaspoon fennel seed, crushed (optional)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 (15 ounce) can crushed tomatoes
• 1 teaspoon Worcestershire sauce
• salt, to taste
• ground black pepper, to taste

1. Heat 1 tbsp oil in a skillet over high heat, and quickly brown the pork chops on both sides. Transfer chops to platter, and keep warm.
2. Reduce skillet heat to medium. Add 1 tbsp oil and heat until shimmering. Add the onion and cook until tender. Add garlic and saute until fragrant, about 1 minutes. Mix in the sugar, chili powder, fennel, oregano and basil. Stir in the tomatoes and Worcestershire sauce, and bring to a boil.
3. Return the pork chops to the skillet. Cover, reduce heat to low, and cook 10 minutes. Remove cover, and continue cooking another 15 minutes, or to desired doneness.

olive oil, pork loin chops, onion, garlic, sugar, chili powder, fennel, oregano, basil, tomatoes, worcestershire sauce, salt, ground black pepper

Taken from www.food.com/recipe/tomato-pork-chops-332506 (may not work)