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19 December 2012,00:50 by

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Serves :

Preparation Time :
40 minutes

Cooking Time :
1 hour

Preparation Method :

  • Rub the chops with salt and pepper.
  • Heat the oil in a large frying-pan. Add the chops to the pan, few at a time and fry until they are browned evenly. Transfer them to a plate.
  • Leave a thin film of oil from the pan. Add the garlic and herbs and stir to mix. Pour over the wine and bring to the boil.
  • Stir in the tomatoes and tomato puree.
  • Return the chops to the pan and baste it thoroughly with the sauce.
  • Reduce the heat to low, cover the pan and simmer for 30 minutes, baste it occasionally.
  • About 10 minutes before the chops are cooked melt the butter in a frying- pan.
  • Add peppers and onion, fry until they are soft. Stir in the mushrooms and cook for a further 5 minutes.
  • Transfer the vegetables to the frying- pan containing the meat.
  • Simmer, uncovered, for 15- 20 minutes or until the chops are cooked through and tender.
  • Transfer the chops to a warmed serving dish. Stir the corn flour mixture into the sauce and cook, stirring constantly, for at least 3 minutes or until it has thickened. Remove the bay leaf.
  • Pour the sauce over the chops, and sprinkle over the parsley. Serve at once.


  • 6 centre-cut pork loin chops, cut about 20 mm in thick
  • Salt and freshly ground black pepper
  • 50 ml Cooking oil
  • 2 garlic cloves, crushed
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 80 ml dry red wine
  • 420 grams canned tomatoes, drained and chopped
  • 3 tablespoon tomato puree
  • 40 grams butter
  • 3 medium green peppers, pith and seeds removed, chopped
  • 1 medium onion, sliced
  • 250 grams  button mushrooms, quartered if large
  • 1 ½ tablespoon corn flour blended with 1 table spoon water
  • 1 tablespoon chopped parsley

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