Taken from “Let’s Cook – Italian & Pasta”
4 pork chops
Flour for dusting
225g shallots, peeled
2 garlic cloves, peeled
50g sun-dried tomatoes
400g can plum tomatoes
150ml red wine
150ml chicken stock
3 tbsp tomato puree
1 tsp dried mixed herbs
Preheat oven to 190 degrees, 10 minutes before cooking. Dust the pork chops with a little flour and reserve. Chop the garlic and slice the sun-dried tomatoes
Heat olive oil in a large casserole dish and cook the pork chops for about 5 minutes, turning occasionally during cooking, until browned all over. Using a slotted spoon, carefully lift out of the dish and reserve. Add the shallots and cook for 5 minutes, stirring occasionally.
Return the pork chops to the casserole dish and scatter with the garlic and sun-dried tomatoes, then pour over the can of tomatoes with their juice.
Blend the red wine, stock and tomato puree together and add the mixed herbs. Season to taste with salt and pepper, then pour over the pork chops and bring to a gentle boil. Cover with a close-fitting lid and cook in the preheated oven for 1 hour or until the pork chops are tender.
Adjust the seasoning and serve.
Normally the recipes I have used go for a white wine/tomatoes mix, but this goes for a red wine/tomatoes mix. The latter has a much richer flavour and very appropriate for pork.