4 - 10 oz. each, pork chops,
2 medium onions, sliced,
1 cup tomato sauce,
2 tablespoons extra virgin olive oil,
1 pinch allspice,
salt and black pepper to taste,
1/2 cup water or stock.
Recipe: In a large ovenproof skillet, heat the olive oil and saute the sliced onions. When the onions are soft, add the pork chops and sear them on both sides until lightly brown. Add the tomato sauce (or tomato paste), season with salt, pepper and allspice and pour the stock in the skillet. Bring to a simmer and cook for 2-3 minutes until your oven gets hot and then place the skillet in the oven without covering it. Braise the pork chop for 15 minutes or until the sauce thickens. Serve with sauteed cabbage and roasted red skin potatoes. Spoon the tomato and onion sauce over the braised pork chops.
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.