Five Center Cut Pork Chops (Boneless Is Not Recommended)
A Diced Jalapeno Pepper
Two Minced Garlic Cloves
A Cup Of Diced Spanish Onion
A Cup Of Dry White Wine (Select One That You Would Drink)
A 28 Ounce Can Of San Marzano Tomatoes (Hand Crushed)
6 Ounces Of Tomato Paste
Three Teaspoons Of Sea Salt
1/4 Teaspoon Of Ground Black Pepper
1/2 Teaspoon Of Crushed Red Pepper Flakes
10 Fresh Basil Leaves
Two Fresh Italian Parsley Stalks
Two Fresh Oregano Stalks
A Tablespoon Of Olive Oil
Preheat the oven to 325 degrees.
Add the olive oil to a Dutch oven. Put the pot on medium high heat for three minutes. Sprinkle the pork chops with a teaspoon of sea salt and 1/4 teaspoon of ground black pepper. Brown the pork chops in batches in the Dutch oven on both sides. Be careful not to crowd the pot. Once the pork chops are browned on both sides, remove them to a plate. Discard the fat that has accumulated in the pot but retain the brown bits that are on the bottom.
Adjust the heat to medium. Add the onion, the jalapeno pepper, the garlic, two teaspoons of sea salt, and the crushed red pepper flakes. Cook while stirring for three minutes. Add the white wine. Scrape the bottom of the pot to loosen the brown bits that have accumulated. Cook the wine and the vegetables for four minutes. Add the tomato paste and stir the pot well so that the tomato paste is incorporated with the wine and the vegetables. Add the hand crushed tomatoes. Stir again. Add the basil, the oregano, and the parsley. Place the pork chops into the sauce. Cover and place the pot into the preheated oven.
Cook for two hours. Remove the pork chops to a serving plate. Remove the oregano and the parsley stalks. Mix the sauce with a hearty cooked pasta such as rigatoni and serve the pasta with the pork chops.