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© Meredith Corporation. All rights reserved. Used with permission.
(4 chops and 1 1/3 cup sauce)
In a large skillet, heat oil over medium-high heat. Cook chops for 4 to 6 minutes or until evenly browned, turning once. Remove from the pan; set aside.
Add garlic and dried oregano (if using) to the pan; cook and stir for 15 seconds. Add undrained tomatoes, wine (or tomato juice) and tomato paste; stir to combine. Bring to a boil; reduce heat.
Return the pork chops to the pan. Cover and simmer for 30 minutes. Transfer the chops to a serving dish. Skim any fat from the sauce. Stir fresh oregano (if using) into the sauce. If desired, cook the sauce, uncovered, for 1 to 2 minutes more or until desired consistency, stirring occasionally.