2 tbsp. olive oil
1 tbsp. butter
4 boneless or loin pork chops, about 3/4 inch thick
1/3 c. flour plus 1/2 tsp. salt, mixed together
2 cloves garlic, minced
1 tbsp. tomato paste
1/2 c. dry Marsala wine
1/2 c. red wine
Salt and pepper to taste
1 tbsp. chopped parsley
1/3 c. water

Into a large saucepan with a cover, melt the oil and butter together. Place flour in a plastic bag and shake chops in a bag, coating well with flour. Brown the chops in butter and oil on both sides. Spoon off fat. Add the garlic to the pan and lightly brown it in the cooking fat. Add the tomato paste and wines which have been mixed together. Add salt and pepper. Cook for 1 minute over high heat. Cover pan and turn heat very low.

Cook for 1 hour or until meat is tender. Turn chops from time to time. When almost done, add parsley and stir. Transfer chops to platter and keep warm. Add water to the cooking juices in the pan. Turn heat up to high. Boil until sauce is dark and thick, scraping pan as it boils. Pour sauce over meat and serve at once. Serves 4.