Summary

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

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Instructions

1. 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.
2. 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.
3. Rosemary potatoes go well with it.