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Categories:Viewed: 28 - Published at: 5 years ago
Ingredients
- 1 tablespoon vegetable oil
- 4 pork chops, bone-in, 1-inch thick
- 1/2 teaspoon salt
- 1 (28 ounce) can whole tomatoes
- 1/3 cup olive oil
- 3 garlic cloves, halved
- 1 teaspoon sugar
- 1/2 teaspoon fennel seed
- 1 tablespoon dried basil
- 1 tablespoon dried parsley
Method
- Heat oil in large skillet, medium high heat.
- Rub salt into chops, then cook for 2 minutes on each side, just to seal the salt in, and to brown the chops slightly.
- Lower heat to low, cook chops, covered for 5 minutes longer, then remove from skillet. Keep warm.
- Add tomatoes, undrained, oil, garlic, sugra and the three spices to skillet.
- Cook, stirring constantly, over medium high heat.
- Reduce to medium, cook until sauce thickens, about 15 minutes.
- Pour sauce into blender / food processor, process only long enough to break up the tomatoes.
- Return to skillet, add pork chops, heat until chops are heated through again, about 5 minutes.
