Long-braised, Jarlsberg pork chops

2 rib-end or loin-end pork chops
3 slices of smokey bacon, diced
1 large sweet onion, diced or sliced
1 Tbl tomato paste
3-4 canned tomatoes, halved or quartered
1 cup of dry, white wine
2 oz water
2 cloves garlic, smashed into a paste
1 Tbl Tabasco sauce
1/4 Tsp dried tarragon leaves
3 oz Jarlsberg cheese, sliced thinly
lard or peanut oil
Dry off the chops with paper towels. Dredge the chops in seasoned flour. Heat up a 12 inch aluminium or cast-iron skillet over a medium-low flame. Melt 2 Tbl of lard into the pan. Sear the chops, on one side, until well-browned, turn the chops over and season this side with salt and pepper. Sear the other side until well-browned, turn them over and season with salt and pepper. Remove the chops from the pan and de-grease the pan.

Melt 1 Tsp of lard into the pan. Throw in the diced bacon and saute until rendered and brown. Add the onion and saute until it is soft but not brown. Throw in the tarragon leaves. Stir. Add the tomato paste and halved tomatoes and saute until well-combined. De-glaze the pan with wine and water. Make sure to scrape the bottom of the pan to liberate the stuck-on residue. Add the Tabasco. Pour the juices which have accumulated under the chops back into the pan. Slide the chops back into the pan, bring the liquid in the pan to a boil, cover, and cut the heat to a slow simmer. Braise for 1 - 1 1/2 hrs. Turn the chops and stir the sauce periodically.

Preheat the broiler. Place the oven rack on the rung closest to the broiler.

Pile the Jarlsberg cheese on the top sides of both chops. Sprinkle a small quantity of tarragon leaves over the cheese. Place the pan under the broiler until the cheese bubbles briskly. Return the chops to a serving platter over the hot, drained penne. Check the sauce for proper consistency and reduce if necessary. Pour the sauce over the chops.