Pork chops with red wine sauce

4 servings

Ingredients

Quantity Ingredient
4 Tenderlean boneless pork loin chops; (4oz) each, trimmed
; weighing 125g, of excess fat
1 tablespoon Olive or sunflower oil
1 small Onion; chopped finely
2 Garlic cloves; crushed (optional)
2 smalls Courgettes; sliced thinly
125 grams Button mushrooms; sliced (4oz)
2 Extra large tomatoes; skinned and sliced
150 millilitres Dry red wine; (1/4 pint)
1 tablespoon Tomato puree
1 tablespoon Chopped fresh or 1 teaspoon dried
; marjoram
Salt and pepper
Marjoram sprigs; to garnish

Directions

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.

Preheat the oven to 190øC, 375øF gas mark 5.

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.

Cover the casserole and cook in the oven for 20 minutes or until the chops are cooked to your liking. Serve garnished with marjoram.

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