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Pork Chops With Red Wine Sauce

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


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 190C, 375F 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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