Pork Chops with Onions and Tomatoes

Pork chops will be moist and tender when you cook low and slow with tomatoes and onions--serve over mashed potatoes.

Ingredients:

• 4 boneless pork chops, cut 1/2 inch thick
• 1 tsp kosher salt
• 1/2 tsp ground black pepper
• 2 large yellow onions, sliced
• 1/4 cup diced black olives
• 2 cloves garlic, minced
• 4 tbsp olive oil
• 2 tbsp fresh parsley, chopped
• 1 tsp fresh oregano, chopped
• 1 tsp fresh thyme, chopped
• 1 16 oz stewed tomatoes
• 1 cup white wine
• 1/4 tsp red pepper flakes

Directions:

Preheat oven to 375 degrees. Drain stewed tomatoes, roughly chop, and set aside. In a medium saute pan, saute onion slices over medium heat with 2 tbsp olive oil, 1/2 tsp salt and black pepper for 5 minutes, until onions are translucent. Add garlic and olives then cook 1 minute. Remove from heat, add white wine, and scrape bits off bottom of pan. Return to medium high heat. Add tomatoes, parsley, oregano, thyme, 1/2 tsp salt and red pepper flakes. Continue to cook 10 minutes, stirring occasionally, until almost all liquid is gone. Meanwhile in a large oven proof skillet, over medium heat, warm 2 tbsp olive oil for 2 minutes. Place pork chops on a plate and sprinkle one side with kosher salt and freshly ground black pepper. Place seasoned side down in the skillet and cook 3 minutes. Do not move chops so a nice crust will form. After 3 minutes, turn pork chops. Pour tomato and onion mixture over pork chops and place in oven. Bake 15 minutes. Carefully transfer pork chops to a bed of mashed potatoes, ensuring the tomato and onion mixture remains on top of pork chop.

Number of Servings: 4