- 4 pork chops (about 800 g (1 ½ pound) total) , lightly pounded
- 3 tablespoons olive oil
- 800 g (28 oz) crushed tomatoes, caned
- 1 large onion, sliced
- 2 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 tablespoon La Chinata smoked pepper flakes
- salt, black pepper to taste
Season the pork cops all over with salt, pepper and smoked paprika flakes.
In a large heavy bottom skillet, heat 2 tablespoons of oil over medium-high heat until shimmering. Add the chops and cook, turning, until browned on all sides, about 10 minutes total. Remove the pork from the skillet and place it on a plate. Set aside.
Reduce heat to medium and add the remaining olive oil in the same skillet. Add the onion and garlic and cook, stirring, for 3 to 4 minutes. Add tomatoes, dried thyme and smoked peppers flakes and season with salt and pepper. Bring to a simmer and cook, stirring occasionally, for 20 minutes.
Return the pork chops to a skillet, nestling it in the sauce. Cover and cook until pork is just cooked through. Taste and adjust salt and black pepper if necessary. Garnish with fresh thyme if using and serve immediately with creamy polenta, potato mash or cooked pasta.