4 boneless pork chops, about 2 cm (3/4-inch) thick

2.5 ml (1/2 tsp) crushed chili pepper flakes

30 ml (2 tbsp) olive oil

3 cloves garlic, lightly crushed

3 sprigs rosemary

Salt and pepper

Place the chops on a plate. Rub the crushed pepper on both sides of the meat. Season generously with salt and pepper.

In a large skillet over medium-high heat, brown the chops in the oil with the garlic and rosemary for about 5 minutes on each side or until the desired doneness.

Spread the meat on a serving platter and top with the garlic and rosemary. Serve with sautéed broccoli rabe with garlic and Sautéed Chickpeas with Green Onions, if desired (see recipe).

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