Ingredients
2 bone-in pork loin center-cut chops, 1 inch thick
2 tablespoons extra virgin olive oil
Salt and pepper
1/2 cup red wine
1 sweet/Vidalia Onion, thinly sliced
2 garlic cloves, minced
1 can (15 ounce) chopped tomatoes
2 teaspoons on Italian Herbs
1/4 teaspoon dried red pepper flakes
1 tablespoon chopped fresh Italian parsley
Directions
1. Season the pork chops with salt and pepper and in a large skillet heat the olive oil
2. Add the pork chops to the skillet and cook about 4 minutes on each side or until they are browned. Pork chops should be 160 degrees with an instant read meat thermometer
3. Transfer the pork chops to a dish and cover with aluminum foil to keep warm
4. Lower the heat and deglaze the skillet with red wine, making sure to scrape off all the with a wooden spoon
5. Add the onion and garlic and saute until translucent. Pour in the tomatoes, Italian spices, red pepper flakes and salt to taste
6. Cover and simmer until it thickens and flavors come together, 10 minutes
7. Return the pork chops to the skillet and let simmer for 5 minutes, to allow them to be smothered in the sauce
8. To serve place the pork chops on a platter, sprinkle with chopped parsley and red pepper flakes
**I like to serve this dish with Pasta
Hilary's Table 