26 December 2012,23:46 by

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Serves :

Preparation Time :
45 minutes

Cooking Time :
40 minutes

Preparation Method :

  • Sprinkle the chops with mixture of salt, pepper and oregano.
  • Heat the fat in a heavy-based frying pan (skillet), add the chops and fry over brisk heat for 2 to 3 minutes each side until browned. Lower the heat, cover and cook gently for 30 minutes or until tender.
  • Meanwhile, puree the fresh or canned tomatoes and juice in an electric blender or vegetable mill.
  • Transfer the chops to warmed plates and keep hot. Pour the wine into the pan and stir, scraping up any sediment on the bottom.
  • Add the tomatoes and chives and salt and pepper to taste. Cook over high heat for 5 minutes, then whisk in small balls of the butter and flour mixed together.
  • Cook until sauce thickens then pours over chops.
  • Serve with creamed potatoes and Minted Peas.


  • 4 pork chops, trimmed of fat
  • Salt
  • Freshly ground pepper
  • 2 teaspoon dried oregano
  • 4 tablespoons pork dripping or oil 
  • 4 large ripe tomatoes, skinned and chopped, or 500 gram tomatoes
  • 400 ml red wine
  • 2 tablespoon snipped chives
  • 2 tablespoon butter 
  • 2 tablespoon flour

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