Tomato Pork Chops - cooking recipe

Ingredients

2 tablespoons olive oil, divided
4 (4 ounce) boneless pork loin chops, pounded thin
1 large onion, sliced
2 garlic cloves, minced
1 teaspoon sugar
1 teaspoon chili powder
1/4 teaspoon fennel seed, crushed (optional)
1 teaspoon dried oregano
1 teaspoon dried basil
1 (15 ounce) can crushed tomatoes
1 teaspoon Worcestershire sauce
salt, to taste
ground black pepper, to taste

Preparation

Heat 1 tbsp oil in a skillet over high heat, and quickly brown the pork chops on both sides. Transfer chops to platter, and keep warm.
Reduce skillet heat to medium. Add 1 tbsp oil and heat until shimmering. Add the onion and cook until tender. Add garlic and saute until fragrant, about 1 minutes. Mix in the sugar, chili powder, fennel, oregano and basil. Stir in the tomatoes and Worcestershire sauce, and bring to a boil.
Return the pork chops to the skillet. Cover, reduce heat to low, and cook 10 minutes. Remove cover, and continue cooking another 15 minutes, or to desired doneness.