Pork Chops With Tomato & Fennel Sauce - cooking recipe

Ingredients

2 (5 ounce) lean boneless pork chops, visible fat trimmed off
1 garlic clove, peeled and split in half lengthwise
salt and pepper
Sauce
1 fennel bulb, thinly sliced (about 2-3 cups)
1 medium onion, thinly sliced
3 garlic cloves, minced
1 tablespoon olive oil
1 (14 ounce) canned diced tomatoes, use the regular or chunky, not petite diced
3/4 teaspoon dried oregano
1/2 teaspoon dried rosemary
1/4 teaspoon thyme
salt and pepper

Preparation

In a large non-stick skillet over medium-high heat, add the tablespoon of oil. Add onions and fennel and saute for 4 to 5 minutes.
Add the minced garlic and cook an additional minute. Add tomatoes, rosemary, oregano, thyme, and salt and pepper and simmer for ten to fifteen minutes.
Whilst the sauce is cooking, about five minutes into simmering time, take the garlic clove and rub both sides of the chops. Season to taste with salt and pepper. Cook chops about 3-4 minutes on each side on grill, grill pan, or skillet. (I used a George Foreman and find 3 minutes per side perfect.) Allow meat to rest a minute before serving.