4 tenderlean boneless pork loin chops weighing 125 g each, trimmed of excess fat
3 tbsp of olive or sunflower oil
1 small onion, chopped finely
2 garlic cloves, crushed (optional)
2 small courgette (zucchini)s, sliced thinly
125 g button mushrooms, sliced
2 extra large tomatoes, skinned and sliced
2/3 cup (150 ml) 1/4 pt dry red wine
1 tsp of tomato puree (paste)
1 tsp chopped fresh or a 1 tsp dried marjoram
salt and freshly ground black pepper
marjoram sprigs, to garnish
3 tbsp of olive or sunflower oil
1 small onion, chopped finely
2 garlic cloves, crushed (optional)
2 small courgette (zucchini)s, sliced thinly
125 g button mushrooms, sliced
2 extra large tomatoes, skinned and sliced
2/3 cup (150 ml) 1/4 pt dry red wine
1 tsp of tomato puree (paste)
1 tsp chopped fresh or a 1 tsp dried marjoram
salt and freshly ground black pepper
marjoram sprigs, to garnish
method
1. Grill the chops under a preheated moderate grill for 7-10 minutes each side. Drain on kitchen paper and transfer to a casserole dish with a lid.
2. Preheat the oven to 190°C, 375°F Gas Mark 5.
3. Heat the oil in a saucepan and gently cook the onion and garlic, if used, courgettes and mushrooms for 3-4 minutes, stirring occasionally. Stir in the tomatoes, wine, tomato puree and marjoram and season to taste. Pour over the chops.
4. Cover the casserole and cook in the oven for 20 minutes or until the chops are cooked to your liking.
5. Serve garnished with marjoram
2. Preheat the oven to 190°C, 375°F Gas Mark 5.
3. Heat the oil in a saucepan and gently cook the onion and garlic, if used, courgettes and mushrooms for 3-4 minutes, stirring occasionally. Stir in the tomatoes, wine, tomato puree and marjoram and season to taste. Pour over the chops.
4. Cover the casserole and cook in the oven for 20 minutes or until the chops are cooked to your liking.
5. Serve garnished with marjoram
serving amount
serves 4
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