Pork Chops in Tangy Fire-Roasted Tomato Sauce

Rachel Ray

• Ready In: 30 mins
• Serves: 4

Ingredients

• 2  tablespoons extra virgin olive oil
• 4  pork chops (each about an inch thick)
•  salt & freshly ground black pepper
• 2 -3  garlic cloves, finely chopped
• 1  bunch scallion, cut into one-inch pieces
• 2  tablespoons red wine vinegar or 2  tablespoons white wine vinegar
• 2  tablespoons brown sugar
• 28  ounces  can diced fire-roasted tomatoes

Directions

1. Place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Season the pork chops with salt and freshly ground black pepper, and sear them in the hot pan until golden brown, about 3 minutes per side. Remove the chops to a plate and cover them with foil.
2. To the same pan the chops were cooked in, add the garlic and scallions. Cook until the scallions begin to get tender, 3-4 minutes.
3. To the pan with the scallions, add the vinegar, brown sugar and tomatoes. Bring the sauce up to a bubble and add the pork chops back inches Finish cooking the pork chops in the sauce, 3-4 minutes. (If your chops are really thick, cover the pan with a lid or a piece of aluminum foil.).