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
- Season the chops with salt and pepper.
- Heat the EVOO in a large skillet over medium-high heat.
- 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.
- Transfer the chops to a plate and reserve.
- Add the fennel seed, onions, red pepper flakes, and oregano to the pan and reduce the heat a bit.
- Cook until the onions are tender, 7 to 8 minutes, then add the tomato paste and stir for 1 minute.
- Add the wine, stir for a minute more, then add the stock and stir to combine.
- 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)