Ingredients
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3 tbsp olive oil
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1 tbsp minced garlic
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1 (28 oz) can crushed tomatoes
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1/2 tsp crushed red pepper flakes
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1/2 bunch fresh basil
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1/2 cup flour
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1 tbsp garlic powder
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1 tbsp paprika
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4 thin-cut boneless pork chops
Steps
1
Add 1 tbsp olive oil to a small pot over medium heat. Sauté the garlic for 1 min. Stir in the crushed tomatoes and red pepper flakes. Bring to a simmer. Chop the basil and stir into the sauce. Cover and simmer for 10 min. Season with salt (in moderation) and pepper.
2
Meanwhile, add the flour, garlic powder, and paprika to a shallow dish. Pound the pork chops. Season the pork with salt (in moderation) and pepper. Dredge them in the flour on both sides, shaking off the excess.
3
Heat a large skillet over medium-high heat and add remaining olive oil. Cook the pork for 3–4 min. per side until golden brown or an instant-read thermometer registers 160°F.
4
Divide pork among 4 plates and top generously with marinara sauce.
