Total Calories: 108
1 In a large skillet, heat the oil over medium heat. Pat the chops dry and sprinkle with salt and pepper. Add the chops to the pan. Cook until the chops are browned, about 2 minutes. Turn the chops over with tongs and brown on the other side, about 2 minutes more. Transfer the chops to a plate.
2 Add the garlic to the pan and cook 1 minute. Add the tomatoes, oregano, red pepper, and salt to taste. Bring the sauce to a simmer. Cook, stirring occasionally, 20 minutes or until the sauce is thickened.
3 Return the chops to the sauce. Cook 5 minutes, turning the chops once or twice, until they are just cooked through and slightly pink when cut near the bone. Sprinkle with parsley. Serve immediately, or if using the sauce for spaghetti, cover the chops with foil to keep warm.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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