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.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.