- 4 bone-in pork chops, 1 1/2-inches thick, at room temperature
- Kosher salt and freshly ground black pepper
- 3 tablespoons EVOO
- 4 cloves garlic
- 1 large onion
- 1 to 2 cubanelle peppers
- 1 red bell pepper, seeded
- 1 red chile pepper
- 1 teaspoon fennel seeds
- 2 tablespoons tomato paste
- 1/2 cup dry white or red wine
- 1 1/2 cups chicken stock
Preheat the oven to 400 degrees F. Sprinkle the chops with liberal amounts of salt and black pepper.
Heat 2 tablespoons of the EVOO in a large skillet over medium-high to high heat. When the oil begins to smoke, add the chops and brown on both sides, 3 to 4 minutes per side.
While the chops cook, slice the garlic, onion and peppers.
Remove the chops from the skillet and add the remaining tablespoon oil. Then add the fennel seeds, garlic, onions and peppers and toss to soften, 5 minutes. Next, add the tomato paste and stir 1 minute. Deglaze the pan with the wine, add the stock and stir. Nest the pork into the pan and move the peppers and onions on top of the meat. Place in the oven and roast to an internal temperature of 165 degrees F, about 10 minutes.