Pork chops baked in chorizo and black olive tomato sauce

Pork chops baked in chorizo and black olive tomato sauce
  • Serves icon Serves 2
  • Time icon 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.

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

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

  1. 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.
  2. 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.
  3. 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.

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