ingredients
serves 4
4 pork chops
2 large onions, sliced
2 cloves of garlic, crushed
14 oz (397g) can of peeled tomatoes
1 level tbsp fresh, chopped marjoram
salt and pepper
2 tbsp vinegar
2 level tbsp dark brown sugar
method
Heat the oven to 350°F (180°C) mark 4.
1. Remove the rind and excess fat from the pork chops. Place the fat in a large frying pan and heat gently until the base of the pan is lightly coated with fat. Lift out these pieces of fat with a slotted spoon and discard.
2. Add the chops to the pan and fry for 3-4 minutes until browned on both sides. Lift them out and arrange in a single layer in a heatproof dish.
3. Add the onions and garlic to the pan and fry gently for 2-3 minutes.
4. Stir in the tomatoes, marjoram, salt, pepper, vinegar and sugar and bring to the boil, stirring constantly.
5. Pour over the chops and bake uncovered in the oven for about 45 minutes or until the chops are tender.
6. If the chops are thick, allow a further 5-10 minutes' cooking time.
7. Taste and check seasoning. Serve straight from the dish in which it was cooked.
