Ingredients:
2 tablespoons olive oil
4 boneless pork chops or 1 large pork tenderloin (about a 1/2 pounds), cut on the
diagonal into 1-inch-thick slices
salt and Watkins Pepper to taste
2 tablespoons minced garlic
2 cups canned chopped tomatoes with their juice
1 teaspoon Watkins Oregano
Pinch of Watkins Crushed Red Pepper, optional
Pinch of salt
4 slices mozzarella (about 2 ounces)
Directions:
Heat the oil in a large skillet set over medium-high heat. Rinse the pork chops or tender- loin slices and pat them dry with paper towels. Place them in the pan to cook, turning them once, until they are nicely browned on both sides (about 10 minutes for chops, 6 minutes for tenderloin slices). Transfer them to a plate and sprinkle them with salt and pepper.
Lower the heat to medium and add the garlic to the pan, cooking it until it is fragrant (about 30 to 45 seconds). Add the tomatoes, oregano, crushed red pepper and pinch of salt. Bring the mixture to a simmer and let cook for 15 minutes to thicken it slightly.
Return the pork to the pan to cook through, about 8 to 10 minutes for chops or 5 to 7 minutes for tenderloin slices (if you pierce them with a fork, the juice should run clear).
Place the mozzarella slices on top of the meat, then cover the pan and remove it from the heat. Let it stand for a minute or so for the cheese to melt. Serves 4 to 6.
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