Step 1

In a large skillet, heat olive oil over medium-high heat.

Step 2

Pat the pork chops dry with paper towel and season well with salt and pepper on both sides.

Step 3

In batches, sear each chop until browned on both sides, about 1-2 minutes per side and then place them into a side plate. Make sure you don't overload the pan!

Step 4

Once all the pork chops are browned and out of the pan, add sliced onion and smashed garlic.

Step 5

Season them with salt and pepper to taste and sauté for a minute or two.

Step 6

Move the veggies to the sides of the pan and add the tomato paste to the center. Cook for two minutes stirring periodically. Then stir back in the veggies, to coat.

Step 7

Add the wine to the pan and scrape up the brown bits with a wooden spoon to deglaze the pan.

Step 8

After the wine has simmered for a minute or two, add broth. Stir well to combine and add the pork chops back into the pan. Bring it to a boil.

Step 9

Once boiling, reduce the heat to medium, cover and simmer for an hour, stirring periodically. If it starts to dry out, add a little water (I didn't run into this issue). Serve immediately after the hour is up.