Pork Chops Pizzaiola

• 4 (1 1/2-inch-thick) bone-in pork chops
• Salt and pepper
• 2 tablespoons EVOO (extra-virgin olive oil)
• 1 large garlic clove, crushed
• 1 teaspoon fennel seed
• 1 medium onion, sliced
• 1 teaspoon crushed red pepper flakes
• 2 sprigs of fresh oregano, leaves stripped, or 1 teaspoon dried oregano
• 1/4 cup tomato paste
• 1 cup red wine
• 2 cups chicken stock

1. Season the chops with salt and pepper.
2. Heat the EVOO in a large skillet over medium-high heat.
3. Throw in the crushed garlic, flip it around, then add the chops and cook until golden brown and caramelized, 2 to 3 minutes per side.
4. Transfer the chops to a plate and reserve.
5. Add the fennel seed, onions, red pepper flakes, and oregano to the pan and reduce the heat a bit.
6. Cook until the onions are tender, 7 to 8 minutes, then add the tomato paste and stir for 1 minute.
7. Add the wine, stir for a minute more, then add the stock and stir to combine.
8. Slide the chops back into the pan and simmer for 5 or 6 minutes to finish cooking the meat through.

salt, evoo, garlic, fennel seed, onion, red pepper, fresh oregano, tomato paste, red wine, chicken stock

Taken from www.epicurious.com/recipes/food/views/pork-chops-pizzaiola-377414 (may not work)