Pork Chops with Tomato and Green Pepper Sauce
- 4 pork chops
- seasoned flour
- olive oil for sautéing
- 1 onion - peeled and finely sliced
- 1 green pepper- deseeded and finely sliced
- 1 x 400g tin tomatoes
- freshly ground pepper
- pinch of chilli flakes
- 1 tablespoon Worcestershire sauce
- 1 small lemon, juiced
- 1 desert spoon castor sugar
- 125mls chicken stock
Trim excess fat from the chops and coat both sides of the meat in seasoned flour. Heat the oil in a pan with a well fitting lid (to be used later in cooking process) and brown the chops quickly on both sides. Remove from the pan and put aside.
Add the onion and green pepper to the hot oil in the pan, adding a little more oil if most has been absorbed by the chops. Sauté for about five minutes until the onions are softened. Stir in the contents of the tin of tomatoes and a good seasoning of salt and pepper as well as the chilli flakes. Stir in the Worcestershire sauce, lemon juice, sugar and stock. Bring to the boil, take the pan off the heat and arrange the pork chops so that they are all lying in a single layer in the pan and nestled in the sauce.
Place the lid on the pan and place on an element turned to a very low heat. Cook for between 1 and 1 ½ hours. Serve a chop per person with the sauce spooned over the chop.
A delicious accompaniment to this colourful and quickly prepared dish is a portion of finely mashed potato and some boiled buttered broccoli!
John Hawkesby’s wine suggestion
St. Clair East Coast 2007
Spy Valley 2008