| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Sainsbury’s, Sainsbury8 |
4 |
servings |
INGREDIENTS
| 4 |
|
Tenderlean boneless pork loin chops; (4oz) each, trimmed |
|
|
; weighing 125g, of excess fat |
| 1 |
tb |
Olive or sunflower oil |
| 1 |
sm |
Onion; chopped finely |
| 2 |
|
Garlic cloves; crushed (optional) |
| 2 |
sm |
Courgettes; sliced thinly |
| 125 |
g |
Button mushrooms; sliced (4oz) |
| 2 |
|
Extra large tomatoes; skinned and sliced |
| 150 |
ml |
Dry red wine; (1/4 pint) |
| 1 |
tb |
Tomato puree |
| 1 |
tb |
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 190°C, 375°F 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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