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Pork Chops with Fresh Tomato Sauce
Created by Bopper7, Tuesday, 13 October 2009
none
Ingredients
At a glance
Categories
Serves
2
- 2 center-cut loin pork chops
- 1 clove garlic, cut in half
- Sea salt and freshly ground black pepper, to taste
- 2 teaspoons butter
- 2 teaspoons olive oil
- 1 cup seeded, diced tomatoes
- 200ml chicken stock
- Sprig of thyme
- 3-inch strip of orange peel
- 12 small green olives
Method/steps
- Pat any moisture from the surface of the pork chops. Rub both sides of the each chop with the cut clove of garlic. Season with salt and pepper. Mince the garlic, and reserve.
- Heat the butter and oil in a heavy 10-inch saute pan over medium-high heat. Add the pork chops and brown both sides of the pork, about 5 to 6 minutes on each side. During the last minute of cooking, turn the pork chops on end to sear the edges. Remove the chops from the skillet to a plate, cover and keep warm.
- Add the minced garlic to the skillet and saute about 10 seconds. Add the tomatoes, stirring to scrape up the browned bits in the bottom of the pan.
- Stir in the stock to deglaze the pan. Add the thyme, orange peel and olives. Bring to a simmer and cook 1 minute. Season to taste with salt and pepper. Add the browned pork chops with any drippings back into the pan.
- Simmer 5 to 8 minutes, stirring the sauce occasionally, until the pork chops are still pink in the centre.
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