Pork Chops with Peppers and Onions
4 pork chops, bone-in, 1-inch thick
2 teaspoons fennel seeds
1 teaspoon crushed red pepper flakes
1 teaspoon granulated garlic
1 teaspoon granulated onion
2 teaspoons paprika
Salt and pepper
4 tablespoons extra virgin olive oil (EVOO)
2 cubanelle peppers, seeded and thinly sliced
1 red bell pepper, seeded and thinly sliced
2 onions, quartered lengthwise, then thinly sliced
3-4 cloves garlic, chopped or thinly sliced
2 tablespoons tomato paste
1 cup white wine or chicken stock
Place the chops on a plate. Combine the fennel seeds, red pepper flakes, granulated garlic, granulated onion and paprika. Season the chops with salt and pepper and rub generously with the spice mix.
Heat a cast iron skillet and a second skillet over medium-high heat. Add 2 tablespoons of EVOO to each pan. Cook the chops for 5-6 minutes on each side in the cast iron skillet.
While the chops cook, sauté the peppers and onions, seasoned with salt and pepper, for 6-7 minutes in the second skillet. Then add the garlic and cook for 2-3 minutes more. Add the tomato paste and stir for 1 minute, then add the stock or wine and toss for a minute more.
Serve the peppers and onions on top of the chops.