Tuscan Braised Pork Chops

• 2 -3 lbs pork chops (4 thick ones)
• 1/2 cup olive oil
• 1/2 1/2 cup water (may be used) or 1/2 cup broth (may be used)
• 8 ounces tomato sauce
• The vegetables
• 2 medium carrots, finely chopped
• 2 stalks celery, finely chopped
• 1 medium onion, finely chopped
• 4 garlic cloves, finely chopped
• The seasonings
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon crushed red pepper flakes (edited per SugarPea's comment)
• 1/2 teaspoon thyme
• 1/2 teaspoon basil

1. Wipe the chops with a damp paper towel and dry them.
2. Brown the chops in 1/4 cup of the oil at medium/high heat in a large skillet.
3. Remove the chops and set aside.
4. Add the vegetables and the remaining 1/4 cup of oil to the pan.
5. Caramelize the vegetables at medium heat (this is the sofrito).
6. Return the chops to the pan and spoon some of the sofrito over them.
7. Add the seasonings and wine.
8. Cover and simmer on low heat for 30 minutes.
9. Add a little water from time to time to prevent the pan from boiling dry.
10. Add the tomato sauce.
11. Cook covered 10 more minutes.
12. Remove the chops and strain the sauce.
13. Drizzle some sauce over the chops.
14. Dress pasta of your choice with the remaining sauce.

pork chops, olive oil, water, tomato sauce, vegetables, carrots, stalks celery, onion, garlic, seasonings, salt, ground black pepper, red pepper, thyme, basil

Taken from www.food.com/recipe/tuscan-braised-pork-chops-104006 (may not work)