Pork Chops in a Flash

Begin by browning thick center-cut pork chops in olive oil and season with salt and black pepper. This process of browning on both sides should take about 10 minutes. Remove from pan and add tomatoes, onions, garlic, red chile pepper and fennel seeds to the hot skillet.

Cook covered for 20 minutes or so on low heat, turning chops once.

Onions and fennel seeds add a nice complimentary sweetness to both the pork and tomatoes. If you don't like the taste of fennel, substitute 10 or so whole cloves.

Serve as we did at Cafe Drake with a cold barley salad in a mustard dressing and mashed avocadoes.