2 teaspoon extra virgin olive oil
4 6 ounce boneless pork chops
2 medium red onions, thinly sliced
4 whole cloves
1 teaspoon sugar
1/2 teaspoon fennel seed
1/4 cup Merlot wine
3 tablespoon water
Preheat oven to 375F. Heat oil in a heavy non-reactive ovenproof skillet over medium high heat. Season pork chops with salt and pepper to taste. Sear pork 2 minutes per side or until lightly browned. Transfer pork chops to a platter. Reduce heat to medium. Using same skillet, sauté onions, sugar, cloves, and fennel seed 5-7 minutes or until onions are softened. Stir in wine and cook 1 minute. Stir in water and season with pepper to taste. Remove from heat. Return pork and any juices from platter to skillet. Cover skillet and bake 10 minutes or until pork chops are cooked throughout. Serve this dish with a Fresh garden salad, and buttered noodles.