Pork Chops Marinara

• 1 tablespoon vegetable oil
• 4 pork chops, bone-in, 1-inch thick
• 1/2 teaspoon salt
• 1 (28 ounce) can whole tomatoes
• 1/3 cup olive oil
• 3 garlic cloves, halved
• 1 teaspoon sugar
• 1/2 teaspoon fennel seed
• 1 tablespoon dried basil
• 1 tablespoon dried parsley

1. Heat oil in large skillet, medium high heat.
2. Rub salt into chops, then cook for 2 minutes on each side, just to seal the salt in, and to brown the chops slightly.
3. Lower heat to low, cook chops, covered for 5 minutes longer, then remove from skillet. Keep warm.
4. Add tomatoes, undrained, oil, garlic, sugra and the three spices to skillet.
5. Cook, stirring constantly, over medium high heat.
6. Reduce to medium, cook until sauce thickens, about 15 minutes.
7. Pour sauce into blender / food processor, process only long enough to break up the tomatoes.
8. Return to skillet, add pork chops, heat until chops are heated through again, about 5 minutes.

vegetable oil, pork chops, salt, tomatoes, olive oil, garlic, sugar, fennel seed, basil, parsley

Taken from www.food.com/recipe/pork-chops-marinara-203170 (may not work)