4 pork chops loin
1 tbsp. olive oil
1 onion, sliced
2 cloves garlic, crushed
1 c. chopped peeled tomatoes
Pinch of salt and pepper
Pinch rosemary
2 tbsp. white wine (cooking wine)

Cook chops in oil in frying pan until brown. Drain except 1 tablespoon of fat. Fry onion and garlic stirring to lift pan juices, add tomatoes and salt and pepper to taste. Add rosemary and wine. Simmer for 5 minutes. Pour sauce over chops and serve immediately. Serves 4.