From the cookbook Gordon Ramsay’s Fast Food
Serves 4
Ingredients
- 4 pork chops, about 9 oz. each
- a little olive oil, plus extra to drizzle
- few thyme sprigs
- few rosemary sprigs (leaves only)
- 1/2 head of garlic, separated into cloves (unpeeled)
- sea salt and black pepper
- Sauce:
- 3 tbsp olive oil
- 1 large onion, peeled and minced
- 1 red bell pepper, seeded and minced
- 1 red chile, seeded and minced
- 7 oz. cremini mushrooms, trimmed and finely sliced
- 14 oz. can chopped tomatoes
- sea salt and black pepper
- 1 tsp superfine sugar
Directions
- Heat the oven to 400°F. Place the pork chops in a large, lightly oiled baking dish and scatter over the thyme sprigs, rosemary leaves, garlic cloves, and salt. Drizzle with a little olive oil and bake for 20 minutes or until the pork chops are cooked through.
- Make the sauce in the meantime. Heat the olive oil in a wide pan and add the onion, red bell pepper, chile, and mushrooms. Stir over high heat for 3 to 4 minutes until the vegetables begin to soften. Tip in the tomatoes. Season with salt and pepper and add the sugar and a splash of water. Simmer for 10 to 12 minutes until the onions are tender and the tomato sauce has thickened.
- Take the chops out of the oven and let rest in a warm place for 5 minutes. Then pour any pan juices into the sauce and reheat. Ladle a generous amount of sauce over the chops. Serve with a bottle of Rosemount Diamond Label Cabernet Sauvignon.
