Directions

1. 1In a large skillet heat oil over medium-high heat. Brown chops on each side 1-2 minutes; remove chops.
2. 2Add red pepper, onion and garlic to skillet; cook until vegetables are crisp-tender, stirring. Add wine, bring to boiling; reduce heat. Boil gently for 3 minutes, stirring occasionally. Stir in tomatoes, fennel seed, oregano, salt and pepper. Bring to boiling. Return chops to skillet. Cover tightly; cook over low heat for 7-8 minutes or until internal temperature on a thermometer reads 145 degrees F. Remove chops to a serving platter, allow to rest 3 minutes and keep warm.
3. 3Combine water and cornstarch; stir into mixture in skillet. Cook over medium heat, stirring constantly, until sauce thickens. Spoon sauce over chops.