Categories: Pork 
      Yield: 6 servings 
  
      6    Center-cut pork chops 
           -1" thick 
           Salt and freshly ground 
           -white pepper 
      1    Sprig rosemary 
      3 T  Olive oil 
      4    Shallots, finely chopped 
      1 t  Finely minced garlic 
      1 t  Hot Hungarian paprika 
      6 lg Very ripe tomatoes, seeded 
           -peeled, coarsely chopped 
    1/2 c  Dry white wine 
      1    Dry red hot chili pepper 
      1 T  Tomato paste 
      2 sm Green peppers, sliced 
    1/2 c  Pimientos, coarsely chopped 
 
----------------------------------GARNISH---------------------------------- 
      2 T  Finely chopped parsley 
  
  Dry the chops with paper towels.  Season with salt and pepper. In a large 
  heavy skillet heat 3 T of olive oil until it is almost smoking. Brown the 
  chops for 2 or 3 minutes on each side and remove them to a plate. Pour out 
  all but 2 T of the fat. Lower the heat.  Add the shallots and garlic and 
  cook until soft.  Make sure not to burn them. Add the paprika, tomatoes and 
  wine. Bring the mixture to a boil and lower the heat. Add the hot chili 
  pepper, tomato paste, green pepper and rosemary. Return the chops to the 
  pan.  Cover it tightly and let them simmer for 45 minutes. Five minutes 
  before they are ready, add the roasted red peppers. Remove the chops to a 
  serving dish. If the sauce seems a little thin, raise the heat and reduce 
  it until it heavily coats the spoon. Discard the rosemary. Correct the 
  seasoning and pour the sauce over the chops. Garnish with parsley and serve 
  immediately. Note: This dish can be cooked in a 350 degree oven for 45 to 
  50 minutes and can be served over rice pilaf.