A delightful twist on a classic dish, these pork chops are cooked in a rich tomato basil sauce, perfect for a hearty dinner.
Heat two tablespoons of olive oil in a frying pan over medium heat.
Ensure the oil is hot but not smoking to avoid burning.
Add the chopped onion and sauté until translucent, about five minutes.
Stir occasionally to prevent the onion from sticking.
Stir in the minced garlic and cook for an additional two minutes.
Garlic cooks quickly, so keep an eye on it to avoid burning.
Pour in the crushed tomatoes, white wine, and add the olives. Bring to a boil, then reduce to a simmer and cook for five minutes.
Simmering allows the flavors to meld together beautifully.
Season the pork chops with paprika, salt, and pepper.
Rub the seasoning evenly on both sides of the chops.
Heat the remaining olive oil in another frying pan and sear the pork chops for three to four minutes on each side until golden brown.
Searing locks in the juices and adds a nice crust to the meat.
Transfer the seared pork chops to the pan with the sauce and simmer for ten minutes over low heat.
Ensure the pork chops are submerged in the sauce for even cooking.
Garnish with fresh basil leaves before serving.
Tearing the basil releases its aromatic oils for a fresh finish.
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