2 tablespoons olive oil
2 garlic cloves, thinly sliced
1/2 teaspoon dried red chile flakes
4 center cut pork chops
1/2 cup chopped onion
1 can Italian crushed tomatoes, 28 oz
1/2 cup red wine
1 teaspoon chopped fresh rosemary
4 fresh sage leaves, chopped
In large skillet, mix olive oil, garlic and red chile flakes land cook on medium low for 4 to 5 minutes. Add pork chops, salt, pepper and onions. Brown meat on both sides.
Remove pork from pan and set aside.
Add remaining ingredients except parsley. Bring mixture to a boil, then reduce heat and return meat to pan. Cover and cook for 15 minutes.
Remove from heat. Top with parsley and serve.