Chuletas en Salsa de Tomate - Cuban-Style Pork Chops in Tomato Sauce

Season the chuletas generously with sal y pimienta on both sides. Let them sit at room temperature for 15 minutes - this helps them cook evenly.

Heat the olive oil in a large, heavy skillet over medium-high heat. Brown the pork chops on both sides until golden, about 4 minutes per side. The bone-in chops give so much more flavor - never use boneless for this.

Remove excess oil if needed, leaving just enough to coat the pan. Add the minced garlic and oregano, stirring for 30 seconds until fragrant. (Don't let the garlic burn - it turns bitter and ruins everything.)

Add the crushed tomatoes and bay leaves. Bring to a boil, then reduce heat to low. The sauce should barely bubble - como mi abuela always said, 'cocina lenta, comida buena.'

Cover and simmer for 1.5 to 2 hours, turning the chops every 30 minutes. The meat should be so tender it practically falls off the bone when you touch it with a fork.

Remove the bay leaves and adjust seasoning. Serve over white rice with the tomato sauce spooned generously over everything - this is how we do it in Hialeah.