Pork Chops Pizzaiola

  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)

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