1/4 c. olive oil
1 tbsp. butter
4 pork chops, 3/4 to 1 inch thick
1/2 c. flour
1 clove garlic, minced
1 tbsp. tomato paste
1/2 c. dry marsala
1/2 c. red wine
1/4 tsp. fennel seeds
1 tbsp. chopped fresh parsley or 1/2 tsp. dried

Dredge chops in flour. Saute in oil and butter in a heavy pan. Brown well on both sides. Add garlic and saute until golden. Add wines and season with salt and pepper. Add fennel seeds and tomato paste. Let come to a simmer. Cover pan and cook on a low flame for about 1 hour, turning chops frequently. Deglaze pan, adding 1/3 cup water. Serve with rice.

NOTE: If I don't have marsala which I generally don't, I just use whatever wine I have on hand. Seems to work alright.