Makes 4 servings. Difficulty
4 boneless pork loin chops (about 1-1/2-2" thick) Salt and freshly ground black pepper 2 Tablespoons + 1 teaspoon olive oil, divided 1/3 cup chopped onion 1 garlic clove, minced 1 Tablespoon tomato paste 1 14.5oz. can diced tomatoes 2 Tablespoons Italian parsley, chopped 1 Tablespoon basil, chopped Dash hot red pepper flakes 1/4 cup grated parmesan cheese (optional)
Season the pork chops on both sides with salt and freshly ground black pepper. Heat 2 tablespoons olive oil in a large heavy skillet over medium high heat. Add the pork chops and cook for about 5-6 minutes per side or until browned on both sides but still pink in the center. Remove the pork chops from the pan and transfer to a platter. Tent with foil to keep warm.
Return the pan to the stovetop and add the remaining teaspoon of olive oil. Add the onions; saute for 2 minutes. Add the garlic; saute for 30 seconds. Add the tomatoe paste and diced tomoates and stir until incorporated. Cover and let simmer for 15 minutes. Season to taste with salt, freshly ground black pepper and hot red pepper flakes. Add the parsley and basil to the pan. Return the pork chops to the pan and turn to coat so they are evenly coated with the sauce. Cover and let simmer for about 5 minutes or until the pork chops are heated through and no longer pink in the center.
Serve pork chops with sauce spooned over the top and garnished with parmesan cheese (optional).
This is great served over a bed of gluten-free pasta.