Cathe'S Easy Tomato Sauce And Port Cutlets

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   1, First, pour about 2 tbs of olive oil in a large skilled. Turn heat on high.

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   Brown the chops for a minute or two, until the outside is just nicely browned. Then, transfer to a plate and set aside.

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   2. Next, Place the peeled and sliced onion into the same skillet. Add a little water so the onions don't burn--but you do want them nicely transparent.

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   3, While the onions are cooking, take the garlic and peel it. Either mash the garlic on the cutting board with a knife or, if you have a mortar and pestle, mash the garlic up with some sea sea salt.

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   4. Add the garlic and just mix with the onions for just about a minute. Turn the heat down to medium too.

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   5. Open up the two cans of tomatoes and add to the skillet

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   6. Open up the can of olives and slice them and add to the skillet, also, add some, but not all of the juice from the olives for extra flavor.

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   7. Season with salt, pepper, and add the red wine.

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   8. Turn the heat back to high, and when starts to boil, turn back to medium or med. low. Add the butter and let melt and just give it a stir or two. Adding the butter cuts down on the acidity--this is a trick I learned years ago from a lady names Lucy in Little Italy!

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    9. While the sauce is continuing to cook, chop up the Rosemary, Thyme and Basil. I use a scissor, but use what you want...you really don't need to use fresh if you cannot find them, but it just makes the house smell nice!

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    Add the meat, let cook about 20 minutes or until the meat is completely cooked. You may need to turn the burner to low. You know best!

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    Serve over pasta!

* Per serving · 4 servings · Values may vary.