Hmmm whats for dinner???

Pork Chops alla Pizzaiola

3 Tbsp. Olive oil
2 (1-inch thick) bone-in pork loin chops (about 12 ounces each)
Salt and freshly ground black pepper
1 Tsp. Fresh Thyme

3 Tbsp. of Minced Garlic

1 Tbsp. of Minced Rosemary.  

½ Cup of Julienned (Thinly Sliced)  Onions.
1 (15-ounce) can diced tomatoes, in juice
1 Tsp. of Minced Chadon Beni
¼ Tsp. dried red pepper flakes, or more to taste
2 Tbsp. of chopped fresh parsley leaves 

Heat the oil in a heavy large skillet over medium heat. Sprinkle the pork chops with salt and pepper, garlic, thyme and rosemary. 

Add the pork chops to the skillet and cook until they are brown and an instant-read meat thermometer inserted horizontally into the pork registers 160 degrees F, about 3 minutes per side. 

Transfer the pork chops to a plate and tent with foil to keep them warm. 

Add the onion to the same skillet and sauté over medium heat until crisp-tender, about 4 minutes. Add the tomatoes with their juices, chadon beni, and ¼ teaspoon red pepper flakes.

Cover and simmer on low heat until the flavors blend and the juices thicken slightly, stirring occasionally, about 10 minutes. Season the sauce, to taste, with salt and more red pepper flakes. Return the pork chops and any accumulated juices from the plate to the pot and turn the pork chops to coat with the sauce. Place 1 pork chop on each plate. Spoon the sauce over the pork chops. Sprinkle with the parsley and serve.

**  This can be eaten with angel hair pasta, a tossed salad, Cous Cous or even some simple Crusty Italian Baguette Bread.