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BAKED PORK CHOPS WITH A PIQUANT SAUCE

So.... 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

Succulent and flavorful!
The woodiness of the rosemary brought extra flavor to the chops.
Roasted garlic - most maddening, irresistible, and mouth-watering aromas imaginable.
The original recipe:
(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

  1. 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.
  2. 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.
  3. 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.

Recipe was taken from this book.




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