Categories: Pork

Ingredients

• 4 bone-in pork chops
• Salt and pepper
• 2 tbsp. olive oil
• 1 large garlic clove, crushed
• 1 tsp fennel seed
• 1 medium onion, sliced
• 1 tsp crushed red pepper flakes
• 2 sprigs of fresh oregano, leaves stripped
• 1/4 cup tomato paste
• 1 cup red wine
• 2 cups chicken stock

Directions

1. Season the chops with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Throw in the crusted garlic, flip it around, then add the chops and cook until golden brown and caramelized, 2 to 3 minutes per side.

2. 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 to 6 minutes to finish cooking the meat through.

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