Pork Chops Pizzaiola
6 thin center cut pork chops
Kosher salt and freshly ground back pepper
2 tablespoons olive oil
1 large garlic clove, crushed
1 small white onion, thinly sliced
½ teaspoon fennel seeds
¼ teaspoon red pepper flakes
¼ teaspoon dried oregano
2 cups reduced sodium chicken broth
1 (15-ounce) can diced tomatoes, in juice
1 tablespoon fresh Italian parsley, chopped
Season chops with salt and pepper. Heat the olive oil in large skillet over medium-high heat. Add the crushed garlic and cook 1 minute. Add in the chops and caramelize on both sides, 2 to 3 minutes per side. Remove the chops.
In the same pan, add the onions, fennel seeds, red pepper flakes, and oregano. Reduce the heat and cook for 6-7 minutes.
Add the wine and reduce by half. Add the chicken broth, tomatoes and, cook another 5 minutes. Place the pork chops back into the pan, cover and simmer to finish cooking the chops, about 6-7 minutes. Sprinkle with parsley and serve.