Pork Chops With White Wine Tomato Sauce - cooking recipe

Ingredients

4 boneless pork chops, 7 ounces each and 3/4 to 1 inch thick
1 1/2 teaspoons extra virgin olive oil
lemon peel, 2 strips, each about 1 by 2 inches
1/2 cup white wine
1/2 cup crushed tomatoes in puree

Preparation

Dry pork chops on paper towels; season with salt and pepper to taste.
Heat olive oil in large skillet over med-high heat.
Add chops and brown first side until golden, 3-4 minutes.
Stand on fat edge to crisp, 1 minute.
Add lemon peel then lay chops on second side to lightly brown, 1-2 minutes.
Decrease heat to low and add wine and tomatoes.
Cover and simmer until chops are just cooked through, about 5 minutes.
Transfer chops to plates.
Discard lemon peel and boil down sauce over medium heat until thickened, stirring occasionally, 2-3 minutes.
Season with salt and pepper to taste.
Top each chop with a spoonful of sauce and serve hot.