| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 4 | Servings | ||
INGREDIENTS
| 4 | Tenderlean boneless pork | |
| loin chops 4oz each | ||
| trimmed | ||
| weighing 125g of excess | ||
| fat | ||
| 1 | T | Olive or sunflower oil |
| 1 | Onion, chopped finely | |
| 2 | Garlic cloves, crushed | |
| optional | ||
| 2 | Courgettes, sliced thinly | |
| 125 | g | Button mushrooms, sliced |
| 4oz | ||
| 2 | Extra large tomatoes | |
| skinned and sliced | ||
| 150 | Dry red wine, 1/4 pint | |
| 1 | T | Tomato puree |
| 1 | T | Chopped fresh or 1 teaspoon |
| dried | ||
| marjoram | ||
| Salt and pepper | ||
| Marjoram sprigs, to garnish |
INSTRUCTIONS
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.
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Nutrition (calculated from recipe ingredients)
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Calories: 780
Calories From Fat: 510
Total Fat: 56.5g
Cholesterol: 220.7mg
Sodium: 151.1mg
Potassium: 753.4mg
Carbohydrates: 2.7g
Fiber: <1g
Sugar: 1g
Protein: 60.8g