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Braised Pork Chops

4 Pork chops; each weighing about 200g (7oz)
2 tb Plain flour
3 tb Olive oil
1 lg Onion; sliced
200 ml Passata; (7 fl oz)
175 ml Dry red wine; (6 fl oz)
Salt and pepper

Coat the chops lightly with the flour.

Heat the oil in a large, deep saucepan and fry the onion for about 5 minutes or until just soft and lightly golden.

Season with salt and pepper.

Add the chops and cook for about 3 minutes on each side to seal them.

Pour over the passata and wine and boil off the alcohol.

Reduce the heat and simmer, uncovered, for 20-25 minutes or until the chops are tender. Serve immediately.

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