Chops with Tomato Sauce
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 pork chop (s)
- Salt and pepper, black
- 0.5 ½ bunch marjoram
- 4 cloves garlic
- 1 can tomato (s), peeled (400 g)
- 3 tablespoon olive oil
- 125 ml red wine, dry
- 1 tablespoon tomato paste
- 1 tablespoon capers
Print Recipe
Pin Recipe Instructions
- Salt and pepper the chops. Pluck the marjoram. Peel the garlic, cut in half and cut into fine slices. Chop the tomatoes in the can.
- Fry the chops briefly and vigorously on both sides in 2 tablespoon oil, remove and place on a plate. Pour the remaining oil into the pan. Fry the garlic briefly in it. Add the herbs, tomatoes, wine and tomato paste. Season everything with salt and pepper and cook without a lid for about 5 minutes until the sauce thickens. Place the cutlets in the sauce, spoon a little sauce over them. Cover and simmer on a low heat for about 15 minutes. Stir the capers into the sauce before serving.
- Rosemary potatoes go well with it.
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