PORK CHOPS WITH TOMATO AND FENNEL

7 garlic cloves, divided

2 tablespoons extra-virgin olive oil, divided 4 (6-ounce) lean boneless pork chops, visible fat

trimmed off

2 fennel bulbs, thinly sliced (about 2 to 3 c.) 1 large onion, thinly sliced

2 (14-ounce) cans no-salt-added diced tomatoes 1 ½ teaspoons dried oregano

1 teaspoon dried rosemary

½ teaspoon dried thyme

Freshly ground black pepper

¼ cup chopped fresh basil

Cut 1 garlic clove in half lengthwise. Rub the cut sides of the garlic on both sides of the chops, then discard garlic.

Heat 1 tablespoon oil in large Dutch oven over mediumhigh heat. Add pork chops and quickly brown on both sides, 3 to 4 minutes per side. Transfer chops to a platter to keep warm.

To make the sauce, reduce the heat to medium and add remaining 1 tablespoon olive oil. Add the fennel and onion, and sauté for 4 to 5 minutes.

Meanwhile, mince the remaining 6 garlic cloves. Add to the fennel and onions, and cook for 1 minute more. Add tomatoes, oregano, rosemary, thyme and black pepper, and bring to gentle boil.

Return chops to Dutch oven. Cover, reduce heat to low, and cook for 10 minutes.

Uncover and continue cooking for additional 5 minutes, or to desired doneness. Serve garnished with chopped fresh basil. Serves 4.