Pork on the bone alla pizzaiola

Ingredients:

• 4 natural pork cutlets, 4 cm thick, on the bone
• 2 tablespoons extra-virgin olive oil
• 1 large clove of garlic, crushed
• 1 teaspoon fennel seeds
• 1 medium onion, chopped
• 1 teaspoon crushed red pepper flakes
• 2 sprigs fresh oregano (chopped leaves only) or 1 tsp dried oregano
• 1/4 cup tomato paste
• 1 cup red wine
• 2 cups chicken broth

Preparation:

1. Season the pork chops with salt and black pepper. Heat the olive oil in a large skillet over medium-high heat. Add the minced garlic and stir to flavor the oil. Add the chops and cook for 2-3 minutes on each side. Transfer the chops to a plate and set aside. Add the fennel seeds, onion, red pepper flakes, and oregano. Reduce the heat and cook for 7-8 minutes.
2. Add the tomato paste and cook for 1 minute, then add the wine and cook for another minute. Add the broth and stir well. Return the patties to the pan, cover, and simmer over low heat until tender, about 5-6 minutes. Transfer the patties and sauce to a serving platter and serve.