Summary

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

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Instructions

1. Scald tomatoes briefly, peel and core them and roughly chop the pulp.
2. Cut 3-4 cloves of garlic into thin slices.
3. Heat 2 tablespoons of olive oil in a pan with a suitable lid, add the chops and fry vigorously on both sides.
4. Remove the meat, season with salt and pepper, put aside on a plate covered with aluminum foil.
5. Pour off the cooking fat in the pan except for a thin film, add 1 tablespoon fresh olive oil and heat.
6. Gently fry the garlic slices in it, sprinkle half of the oregano and the chopped
7. Stir in tomatoes.
8. Pour in the red wine, bring to the boil vigorously, let the sauce thicken a little while stirring; season with salt and pepper.
9. Place the chops in the sauce and cover and simmer for about 15 minutes over the lowest heat; turn the meat once.
10. Remove the chops and arrange on preheated plates.
11. Spread the tomato sauce on top, sprinkle with oregano and serve.