2 tbsp oil
1 clove garlic
4 boned pork loin chops
salt and freshly ground black pepper
1 large green pepper, cored, deseeded and thinly sliced
227 g can peeled tomatoes
175 g button mushrooms, thinly sliced.
1 clove garlic
4 boned pork loin chops
salt and freshly ground black pepper
1 large green pepper, cored, deseeded and thinly sliced
227 g can peeled tomatoes
175 g button mushrooms, thinly sliced.
method
1. Heat the oil and garlic in a large frying pan. When the garlic browns discard it.
2. Add the chops to the pan and brown lightly on each side. Season with salt and pepper to taste. Cover and cook very gently for 15 minutes. Remove from the pan and keep hot.
3. Add the pepper and tomatoes, with their juices, to the pan, stirring to break up the tomatoes. Cover and cook gently for 15 minutes.
4. Stir in the mushrooms and salt and pepper. Cover and cook for 5 minutes.
5. Return the chops to the pan, baste with the sauce and simmer until heated through.
Serve the chops with the sauce spooned over.
2. Add the chops to the pan and brown lightly on each side. Season with salt and pepper to taste. Cover and cook very gently for 15 minutes. Remove from the pan and keep hot.
3. Add the pepper and tomatoes, with their juices, to the pan, stirring to break up the tomatoes. Cover and cook gently for 15 minutes.
4. Stir in the mushrooms and salt and pepper. Cover and cook for 5 minutes.
5. Return the chops to the pan, baste with the sauce and simmer until heated through.
Serve the chops with the sauce spooned over.
serving amount
serves: 4
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