Recipe - Pork Chops With Red Wine Sauce

4 Tenderlean boneless pork
loin chops; (4oz) each,
trimmed
; weighing 125g, of excess
fat
1 tablespoon Olive or sunflower oil
1 small Onion; chopped finely
2 Garlic cloves; crushed
(optional)
2 small Courgettes; cut or sliced up thinly
125 g Button mushrooms; cut or sliced up
(4oz)
2 Extra large tomatoes;
skinned and cut or sliced up
150 ml Dry red wine; (One fourth pint)
1 tablespoon Tomato puree
1 tablespoon Chopped fresh or 1 teaspoon
dried
; marjoram
Salt and pepper
Marjoram sprigs; to garnish

Grill the chops under a preheated moderate grill for 710 minutes each
side. Drain on kitchen paper and transfer to a casserole dish with a lid.

Preheat the oven to 190øC, 375øF gas mark 5.

Heat the oil in a saucepan and gently cook the onion and garlic, if used,
courgettes and mushrooms for 34 minutes, stirring occasionally. Stir in
the tomatoes, wine, tomato puree and marjoram and season to taste. Pour
over the chops.

Cover the casserole and cook in the oven for 20 minutes or until the chops
are cooked to your liking. Serve garnished with marjoram.

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