FromTheKitchen
Western
BAKED PORK CHOPS WITH A PIQUANT SAUCE
January 17, 2016So.... Tonight my dear hubby decided to whip up one of his idol's dishes. The dish chosen was baked pork chops with a piquant sauce. He has been addicted to pork chops for some time now and declared he wants to master all restaurant-quality pork chops. Haha. I don't mind it at all as I'm quite a fan of pork chops myself and I get to eat them, from the comfort of my own home :D
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| Succulent and flavorful! |
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| The woodiness of the rosemary brought extra flavor to the chops. |
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| Roasted garlic - most maddening, irresistible, and mouth-watering aromas imaginable. |
(Serves 4)
Ingredients:
- 4 pork chops, about 250g each
- a little olive oil, plus extra to drizzle
- a few thyme sprigs
- few rosemary sprigs, leaves only (we used dried ones)
- 1/2 head of garlic, separated into cloves, unpeeled
- sea salt and black pepper
Sauce:
- 3 tbsp olive oil
- 1 large onion, peeled and finely chopped
- 1 red pepper, deseeded and finely chopped
- 1 red chilli, deseeded and finely chopped
- 200g chestnut mushrooms, trimmed and finely sliced
- 400g can chopped tomatoes (we added some leftover cherry tomatoes)
- sea salt and black pepper
- 1 tsp caster sugar
- Heat the oven to 200°C. Place the pork chops in a large, lightly oiled baking dish and scatter over the thyme sprigs, rosemary leaves, garlic cloves and salt. Drizzle with a little olive oil and bake for 20 minutes, or until the pork chops are cooked through.
- Make the sauce in the meantime. Heat the olive oil in a wide pan and add the onion, red pepper, chilli and mushrooms. Stir over a high heat for 3-4 minutes until the vegetables begin to soften. Tip in the tomatoes. Season with salt and pepper, add sugar and a splash of water. Simmer for 10-12 minutes until the onions are tender and the tomato sauce has thickened. Taste and adjust seasoning.
- Take the chops out of the oven and leave to rest in a warm place for 5 minutes. Then pour any pan juices into the sauce and reheat. Ladle a generous amount of sauce over the chops to serve.
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| Recipe was taken from this book. |
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