4 pork chops, 3 oz. each (12 oz.) 1 can 14-1/2 oz. petite tomatoes 1 cup diced onion 1-1/2 tbsp.E.V.O.Oil 1 tsp.salt, 1 tsp. pepper 1 tsp. herbs de provence 1/4 tsp. crushed red pepper flakes 1 tbsp parsley flakes.
Heat olive oil in heavy skillet. Sprinkle chops with s+p. Add to skillet and cook until brown, then transfer chops to plate. Tent with foil to keep warm. Add onions to skillet and saute over medium heat, about 5 minutes. Add canned tomatoes, herbs de provence spice and red pepper flakes. Cover and simmer until flavors blend and juices thicken slightly, stirring occasionally, about 18 minutes. Return chops to skillet and turn to coat with sauce. Heat until warmed through a few minutes or so; do not overcook pork chops. Sprinkle with parsley and serve. 4 servings, 1 pork chop points plus plan = 6 points plus