A blend of sweetness and tartness added to a tomato base makes a very tasty sauce for this pork dish. It is easy to prepare and is cooked in one pan. Just add sautéed courgettes.
Pork in a Tomato Sauce
Prepares: 4 servings
- Preparation time: About 30 minutes
- Cooking time: 30 minutes
- 4 boneless pork chops or tenderloin cut into four portions
- 1 tbsp oil
- 1 onion, peeled and chopped
- 600g/l lb 4 oz baby potatoes
- 2 tbsp muscovado or dark brown sugar
- 2 tbsp redcurrant jelly
- 2 tbsp red wine vinegar
- ½ pint/300ml tomato passata*
- sprigs of thyme, optional
- *As an alternative to passata, chopped/diced tomatoes can be used
- To serve
- Accompany with sautéed courgettes/zucchini
- A large, deep sided, frying pan with lid.
- Heat the oil in the pan over a medium heat. Brown the pork for 2–3 minutes on each side and then set aside.
- Turn the heat down to low and add the onions to the pan and cook for about 5 minutes. They just need to be softened, not browned.
- Add the potatoes to the pan and stir to coat them (add more oil if necessary). Turn the heat to a medium-low and cook for 3 minutes.
- Stir in the sugar, jelly, vinegar and passata, add the pork and a few sprigs of thyme, if using.
- Cover and simmer for 25–30 minutes until the potatoes are cooked through.
- For courgettes/zucchini
- Cut into rounds and toss in a little virgin oil. Sauté for about 3 minutes turning frequently.