Pork Chops Pizzaiola

Ingredients

• 4  pork chops bone-in
• 2 cups chicken stock see 
• 1 teaspoon fennel seed 
• 1 large clove garlic crushed
• 4 servings kosher salt and pepper black freshly ground
• 2 tablespoons olive oil extra-virgin
• 1 medium onion chopped
• 2 sprigs oregano dried fresh chopped
• 1 teaspoon pepper flakes red crushed
• 1 cup red wine 
• 0.3 cup tomato paste 

Equipment

• frying pan

Directions

1. Season chops with salt and pepper.
2. Heat the extra-virgin olive oil in large skillet over medium-high heat.
3. Add the crushed garlic and stir it around to flavor the oil.
4. Add in the chops and caramelize on both sides, 2 to 3 minutes per side.
5. 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.
6. 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.