4 pork loin chops, with or without the kidney
1/4 cup (1 oz) 30 g flour
2 tbsp olive oil
1 mild onion, peeled and thinly sliced
1 lb (455 g) tomatoes, peeled, seeded and chopped
1/4pt (140 ml) chicken or vegetable stock
1/4 pt (140 ml) dry white wine or dry cider
salt and pepper
chopped parsley (optional)
1/4 cup (1 oz) 30 g flour
2 tbsp olive oil
1 mild onion, peeled and thinly sliced
1 lb (455 g) tomatoes, peeled, seeded and chopped
1/4pt (140 ml) chicken or vegetable stock
1/4 pt (140 ml) dry white wine or dry cider
salt and pepper
chopped parsley (optional)
method
1. Trim most of the fat from the chops and dust them lightly with flour.
2. Heat the oil in a frying pan and brown the chops on both sides. Transfer them to an earthenware dish.
3. Fry the onion until golden brown and put them with the pork.
4. Spoon the chopped tomatoes over the meat and onions. Deglaze the frying pan with the stock and cider and pour the liquid over the pork chops. Season and cover with foil.
5. Bake in the oven at 220°C/425°F, gas mark 7 for 30 minutes. Turn the heat down to 180°C/350°F, gas mark 4 and cook for a further 40-45 minutes, removing the foil for the last 15 minutes.
6. A scattering of chopped parsley can be added just before serving.
2. Heat the oil in a frying pan and brown the chops on both sides. Transfer them to an earthenware dish.
3. Fry the onion until golden brown and put them with the pork.
4. Spoon the chopped tomatoes over the meat and onions. Deglaze the frying pan with the stock and cider and pour the liquid over the pork chops. Season and cover with foil.
5. Bake in the oven at 220°C/425°F, gas mark 7 for 30 minutes. Turn the heat down to 180°C/350°F, gas mark 4 and cook for a further 40-45 minutes, removing the foil for the last 15 minutes.
6. A scattering of chopped parsley can be added just before serving.
serving amount
serves 4
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