Ingredients

　　4 (1 1/2-inch-thick) bone-in pork chops

　　Salt and pepper

　　2 tablespoons EVOO (extra-virgin olive oil)

　　1 large garlic clove, crushed

　　1 teaspoon fennel seed

　　1 medium onion, sliced

　　1 teaspoon crushed red pepper flakes

　　2 sprigs of fresh oregano, leaves stripped, or 1 teaspoon dried oregano

　　1/4 cup tomato paste

　　1 cup red wine

　　2 cups chicken stock

　　Season the chops with salt and pepper. Heat the EVOO in a large skillet over medium-high heat. Throw in the crushed garlic, flip it around, then add the chops and cook until golden brown and caramelized, 2 to 3 minutes per side. Transfer the chops to a plate and reserve. Add the fennel seed, onions, red pepper flakes, and oregano to the pan and reduce the heat a bit. Cook until the onions are tender, 7 to 8 minutes, then add the tomato paste and stir for 1 minute. Add the wine, stir for a minute more, then add the stock and stir to combine. Slide the chops back into the pan and simmer for 5 or 6 minutes to finish cooking the meat through.

　　Rachael Ray's Look + Cook