I only used this recipe as a guideline as I was looking for a recipe for porkchops and I happen to have other similar stuff around that I had to use up (a can of crushed tomatoes and some fresh spinach). So the recipe below is essentially mine, since I did nothing like the original.
2 boneless pork chops, 3/4-inch thick
1 can of crushed tomatoes
1 cup of fresh spinach
1/2 cup of freshly grated pecorino
1/2 teaspoon oregano
1/2 teaspoon of no-salt herb mixture
1/4 teaspoon taragon
1 tablespoon of garlic
Place tomatoes into the skillet to warm, add herbs, garlic and spinach to boil.
Return the pork chops to the skillet and reduce the heat to low. I kept adding water so the tomatoes wouldn't burn.
Cover and cook until the chops are cooked through, about 30 minutes.