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1 |
Heat 2 T. of the oil
in a heavy large skillet over medium heat. Sprinkle the
pork chops with salt and pepper. Add 2 pork chops to the
skillet and cook until they are browned and an
instant-read thermometer inserted horizontally into the
chop registers 160°F, 4 to 5 minutes per side. Transfer
the pork chops to a plate and tent with foil to keep
them warm. Repeat with the remaining 2 pork chops,
adding more oil to the pan as needed. |
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2 |
Add onions to the
same skillet and sauté over medium heat until
crisp-tender, about 5 minutes. Add the tomatoes with
their juices, herbes de Provence, and ˝ tsp. of red
pepper flakes. Cover and simmer until the flavors blend
and the juices thicken slightly, stirring occasionally,
about 18 minutes. Season the sauce to taste with salt
and more red pepper flakes if you like is spicier.
Return the pork chops and any accumulated juices from
the plate to the skillet and turn the pork chops to coat
with the sauce. Heat until warmed through, a minute or
so; do not overcook the chops! |