Pork Pizzaoila

Ingredients:
3 bone-in pork chops
1 can 28 oz chef cut tomatoes (I used Cento brand)
1 large yellow onion, sliced thinly
1 large clove garlic, sliced thinly
2 tbsp basil (1 tbsp whole leaves, 1 tbsp cut in chiffonade)
1 tbsp herbs de provence
1 tsp red pepper flakes
1 tbsp EVOO
salt and pepper

Directions:
Pat dry pork chops with a paper towel and season both sides with salt and pepper.

In a large non-stick skillet heat EVOO over medium-high heat, until it begins to shimmer. Add pork chops and brown for three minutes on each side. Remove pork chops from skillet and set aside on a plate, making sure to cover with foil in order to keep in steam and continue heating chops.

Add onions and garlic to the skillet and sauté for 4-5 minutes or until aromatics begin turning soft, browned and translucent. Pour in canned tomatoes and sprinkle with 1 tbsp whole basil leaves. Stir to combine.

Lower heat to a low heat, return pork chops to skillet, cover and let simmer for 10 minutes, allowing sauce to thicken and pork to absorb full flavor.

To serve, remove pork chops to a plate, smother with sauce, and sprinkle with a bit of the chiffonade cut basil. Serve with a mixed salad, roasted green beans or linguine with olive oil and pepper.