Season chops with salt and pepper. Heat the extra-
virgin olive oil in large skillet over medium-high
heat. Add the crushed garlic and stir it around to
flavor the oil. Add in the chops and caramelize on
both sides, 2 to 3 minutes per side. Remove the
chops to a plate and reserve.
Stir in the fennel seed, onions, red pepper flakes,
and oregano. Reduce the heat and cook for 7 to 8
minutes.
Add the tomato paste, and cook for 1 minute, then
add the wine, and cook for another minute. Stir in
the stock and combine well. Slide the chops back
into the pan, cover and simmer to finish cooking
the chops, about 5 to 6 minutes. Arrange the chops
and sauce on a serving platter and serve.
Originally Submitted
12/30/2010
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