- 4
- 10 mins
- 40 mins
Ingredients
- Pork:
- 4 pork chops, about 9oz each
- olive oil
- thyme sprigs
- rosemary sprigs
- 1/2 head garlic, separated into cloves (unpeeled)
- salt and pepper
- Sauce:
- 3 tbsp olive oil
- 1 large onion, peeled and minced
- 1 red bell pepper, seeded and minced
- 1 red chile, seeded and minced
- 7oz cremini mushrooms, seeded and finely sliced
- 14oz can chopped tomatoes
- salt and pepper
- 1 tsp sugar
Preparation
Step 1
Heat oven to 400f. Place pork chops in a large, lightly oiled baking dish and scatter over the thyme sprigs, rosemary leaves, garlic cloves, and salt. Drizzle with a little olive oil and bake for 20 minutes or until the pork chops are cooked through.
Make the sauce in the meantime. Heat the olive oil in a wide pan and add the onion, red bell pepper, chile, and mushroom. Stir over heat heat for 4 minutes until vegs begin to soften. Tip in the tomatoes. Season with salt and pepper and add sugar and splash of water. Simmer for 10-12 minutes until onions are tender and tomato sauce has thickened. Taste and season.
Take out chops and let rest in a warm place for 5 minutes. Then pour any pan juices into the sauce and reheat. Ladie a generous amount of sauce over the chops to serve.