Pork Chops With Stewed Tomatoes, Capers And Rosemary

• 1 (14 1/2-ounce) can stewed tomatoes
• 4 (3/4-inch-thick) bone-in rib pork chops (2 pounds total)
• 2 tablespoons olive oil, divided
• 2 garlic cloves, forced through a press
• 2 tablespoons drained bottled capers
• 2 tablespoons sweet relish
• 1 rosemary sprig

1. Coarsely chop tomatoes in can with kitchen shears.
2. Pat pork dry, then sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
3. Heat 1 tablespoon oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then brown chops, turning once, about 5 minutes total. Transfer to a plate and cover with foil.
4. Add remaining tablespoon oil to skillet and saute garlic over medium-high heat 30 seconds. Add tomatoes and remaining ingredients and simmer, stirring once or twice, 3 minutes. Add pork with any juices from plate, turning to coat, and simmer, uncovered, until just cooked through, 2 to 3 minutes. Season with salt and pepper.

tomatoes, pork chops, olive oil, garlic, capers, sweet relish, rosemary

Taken from www.epicurious.com/recipes/food/views/pork-chops-with-stewed-tomatoes-capers-and-rosemary-241752 (may not work)