Make it: Heat a tablespoon of olive oil in a large sauté pan. Add 2 pork chops, season with salt and pepper, and cook until they're brown (about 3 minutes per side). Remove the chops to a plate, add a sliced onion to the same pan, cook for 5 minutes and then stir in a 14-ounce can of diced tomatoes. Season with a dash each of dried fennel, basil and thyme, and simmer 15 minutes. Return the pork chops to the pan, letting them heat through, and serve with the tomato sauce.