Pork Chops with Tomatoes and Garlic
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 3 pork chop (s), 200 g each
- 500 g tomato (s), ripe
- 1 teaspoon oregano, fresh, alternatively dried oregano
- 4 garlic clove (s)
- 125 ml red wine
- 2 tablespoon tomato paste
- 3 tablespoon olive oil
- Salt and pepper from the mill
Print Recipe
Pin Recipe Instructions
- Scald tomatoes briefly, peel and core them and roughly chop the pulp.
- Cut 3-4 cloves of garlic into thin slices.
- Heat 2 tablespoons of olive oil in a pan with a suitable lid, add the chops and fry vigorously on both sides.
- Remove the meat, season with salt and pepper, put aside on a plate covered with aluminum foil.
- Pour off the cooking fat in the pan except for a thin film, add 1 tablespoon fresh olive oil and heat.
- Gently fry the garlic slices in it, sprinkle half of the oregano and the chopped
- Stir in tomatoes.
- Pour in the red wine, bring to the boil vigorously, let the sauce thicken a little while stirring; season with salt and pepper.
- Place the chops in the sauce and cover and simmer for about 15 minutes over the lowest heat; turn the meat once.
- Remove the chops and arrange on preheated plates.
- Spread the tomato sauce on top, sprinkle with oregano and serve.
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