Ingredients

o 1 large can crushed San Marzano tomatoes

o Fresh basil leaves (6)

o Garlic cloves (6)

o Yellow onion (2)

o Olive oil

o Thick-cut pork chops (4)

o Large red bell pepper

o Large green mild peppers (2)

o 1-2 hot red peppers

o Fennel seed (1 -2 tsp)

o Tomato paste (small can)

o White wine (1 cup)

o Chicken stock (1/2 cup)

o Parmagian cheese

Preparation

Preheat oven to 375 degrees. Heat pot of salted water for spaghetti.

Make the Tomato Sauce

In medium sauce pan sautee one yellow onion in olive oil. Add garlic and sautee until fragrant (1 min). Add crushed tomatoes and fresh basil and simmer.

Sautee the Chops

Brush chops in olive oil and season with salt and pepper. Add to heated cast iron skillet and brown on both sides (10-15 mins). Remove chops. Add olive oil to pan and sautee onions, peppers, garlic (3-4 cloves), fennel seed, and tomato paste for 5 mins. Add white wine and chicken stock and sautee until tender, about 10 mins.

Bake the Chops

Add pork chops to skillet and cover with pepper/onion mixture. Place skillet in oven and cook until pork reaches 135-140 degrees.

Make the Spaghetti

Cook spaghetti until 1 minute before al dente and drain. Add spaghetti to sauce and cook 1 minute. Transfer to a bowl and sprinkle with grated cheese.

Serve with chops and peppers