Recipe found in Rachel Ray's Look and Cook, a fabulous cookbook I found at Stop and Shop. I highly recommend this cook book for those who need to see a picture to get inspired!
We were only cooking for 2, so we cut this recipe in half, normally it serves 4:
Ingredients:
4 (1.5 inch thick) bone-in pork chops
Salt and Pepper
2 Tablespoons EVOO
1 Garlic clove, chopped
1 Teaspoon fennel seed
1 Medium onion (I used a leek)
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
Sprinkle the pork with s+p. Heat the oil in a large skillet over medium-high heat. Add the garlic, wait a minute, then add the pork and cook until golden brown and caramelized, 2-3 min per side. Transfer the chops to a plate and set aside. Add fennel seed, onions/leek, red pepper flakes, and oregano to the pan and reduce the heat. Cook 7-8 min, then ad the tomato paste and stir for 1 min. Add the wine, stir for a minute more, then add the chicken stock and stir to combine. Slide the chops back into the pan and simmer for 5-6 min to finish cooking the meat through.
Notes: Next time I will use more red pepper flakes - they got a little drowned out in the stewy sauce. We loved the sauce and might use it for other meats - lamb, chicken, etc.
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