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Pork chops baked in chorizo and black olive tomato sauce

Name: Pork chops baked in chorizo and black olive tomato sauce
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: Serves 2
Cuisine: Spanish recipes
Ingredients: ½ red onion, finely chopped; 1 garlic clove, finely chopped; 75g cooking chorizo, roughly chopped; 1 tbsp tomato paste; 2 x 400g tins chopped tomatoes; 100ml red wine; 40g halved pitted black olives; 2 British free-range bone-in pork chops; Rocket leaves and crusty bread, to serve

Easy
May 2017

Easy
May 2017

Test kitchen approved

Serves 2
Hands-on time 25 min, oven time 30 min

Guaranteed to bring a taste of Spanish sunshine to your midweek dinner, this easy oven bake recipe combines succulent pork chop with a spicy chorizo, tomato and black olive sauce.

Dairy-free recipes

Nutrition: per serving

Calories: 624kcals
Fat: 34.1g (8.5g saturated)
Protein: 47.5g
Carbohydrates: 19.4g (18.1g sugars)
Fibre: 5.8g
Salt: 2.1g

Nutrition: per serving

Calories: 624kcals
Fat: 34.1g (8.5g saturated)
Protein: 47.5g
Carbohydrates: 19.4g (18.1g sugars)
Fibre: 5.8g
Salt: 2.1g

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Ingredients

½ red onion, finely chopped
1 garlic clove, finely chopped
75g cooking chorizo, roughly chopped
1 tbsp tomato paste
2 x 400g tins chopped tomatoes
100ml red wine
40g halved pitted black olives
2 British free-range bone-in pork chops
Rocket leaves and crusty bread, to serve

Method

Heat the oven to 180°C/160°C fan/gas 4. Heat a glug of oil in a medium saucepan and fry the red onion over a medium heat for around 7-8 minutes until softening.
Add the garlic fry for another minute. Stir in the chopped chorizo and tomato paste, then fry for 3 minutes. Pour in the chopped tomatoes, red wine and black olives, bring up to the boil, then simmer for 5 minutes. Pour the sauce into a medium baking dish and cook in the oven for 15 minutes.
Heat another glug of oil in a saucepan over a medium-high heat and fry the pork chops for 3 minutes on each side until browned. Stir the sauce, put the seared pork chops on top, then bake for a further 15 minutes. Serve with rocket leaves and crusty bread.