Sun-Dried-Tomato Pork Chop Stew

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 fennel bulb in a little butter until translucent.
3. Add the pork chop and let it sun-dried-tomato, undisturbed, so it takes on real color before you stir.
4. Stir in the red wine along with a good pinch of salt, scraping up anything stuck to the bottom of the pan.
5. Pour in the crushed tomatoes, bring to a gentle simmer, and cook until thickened and glossy.
6. Off the heat, brighten it up with a spoonful of yogurt and a final crack of pepper.
7. Plate it up while hot and pass extra at the table.