Thursday, 7 July 2016

Pork Chops

Sometimes I'm inspired by things found in the garden. Today, I picked up some fresh thyme and oregano to use with pork chops. And the excitement that the first tomato of the season is almost ready to pick inspired a fresh tomato sauce.  


Thinly sliced pork browned in a saucepan with olive oil and butter. Remove and set aside.  Add two large shallots roughly chopped, a tablespoon of minced garlic. Then add 3 cups of chopped tomatoes, 1/2 red bell pepper, a splash or two of red wine vinegar, a dash or three of Portuguese piri piri sauce, thyme, oregano, capers and add the pork chops back to the sauce. Simmer until done.  

Happy Eats!  


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