Roasted chili Pork Chop Skillet

Method

1. Start by prepping your olive oil, garlic, yellow onion so the cooking goes quickly.
2. Set a wide pan over medium heat and sweat the yellow onion in a little butter until translucent.
3. Add the pork chop and let it smoked-paprika, undisturbed, so it takes on real color before you stir.
4. Fold in the tomato paste and season generously; give everything a minute to come together.
5. Add the chicken stock and let it reduce until it just coats the back of a spoon.
6. Taste and adjust, then finish with a drizzle of olive oil right before serving.
7. Serve warm, ideally with something to soak up the sauce.