• 1 14.5oz can whole Dei Fratelli tomatoes
• 4 ¾ inch thick bone-in rib Pork chops (2 pounds total)
• 2 Tbsp Olive oil, divided
• 2 cloves Garlic, forced through a press

• 2 Tbsp Bottled capers drained
• 2 Tbsp Sweet relish
• 1 sprig Rosemary
• Salt and pepper to taste

Preparation:
Coarsely chop tomatoes in can with kitchen shears.

Pat pork dry, and then sprinkle with ½ teaspoon salt and ¼ teaspoon pepper.

Heat 1-tablespoon oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then brown chops, turning once, about 5 minutes total. Transfer to a plate and cover with foil.

Add remaining tablespoon oil to skillet and sauté garlic over medium-high heat 30 seconds. Add tomatoes and remaining ingredients and simmer, stirring once or twice, 3 minutes. Add pork with any juices from plate, turning to coat, and simmer, uncovered, until just cooked through, 2 to 3 minutes. Season with salt and pepper.

Serves 4