Pork chops baked in chorizo and black olive tomato sauce

Pork chops baked in chorizo and black olive tomato sauce

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.

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

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
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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.

Nutrition

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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