About this recipe:This dish looks lovely when it is served. The layer of roasted tomatoes at the bottom, pork in the middle and rosemary and garlic roasted peppers on top with a semi transparent rich wine reduction is lovely for any day of the week. This dish can be served on its own, with some potatoes or fresh rustic crunchy bread.
3 large red, green and yellow pepper, chopped big and chunky
1 teaspoon caster sugar
fresh pepper and salt to taste
6 large tomatoes, chopped in thick slices
160ml white wine
1 teaspoon oregano
2 tablespoons balsamic vinegar
1 vegetable stock cube, dissolved in 120ml boiling water
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Method Prep:20min › Cook:40min › Ready in:1hr
Bash up the garlic, half of the rosemary, a pinch of salt in a bowl with a pestle. Rub this mixture on the meat to marinade it and add a drizzle of olive oil. Set aside.
Preheat the oven to 180 C / Gas 4. Set aside a roasting dish.
Drizzle some oil in a frying pan and brown the onions, add the peppers which have been roughly chopped, one rosemary sprig, sugar. Cook on a high heat and stir until browned; they should still have a firm texture when you take them off the heat. Add some salt and fresh ground pepper. Set this mixture aside in a bowl.
Place the tomatoes and a drizzle of olive oil on the bottom of a roasting dish and set aside.
Heat the same frying pan on high with a drizzle of oil, seal the pork, garlic and rosemary mixture. The meat should not be cooked; it should be golden brown. The better the colour you get on the meat the more intense the caramelized flavour in this dish will be released. Place the meat, garlic and rosemary on the tomatoes in the roasting dish.
Add wine to the frying pan to get all of the garlic off the pan and reduce the wine slightly, add the oregano, balsamic vinegar and a ½ cup of stock and reduce for a few more minutes. If you think it is not enough liquid, you can add more water to the stock or add more wine and reduce that further. Cook this reduction until you are happy with its consistency and flavour. Season it with fresh pepper and salt.
Place the caramelized onion and pepper mixture on top of the meat, so the meat is covered. Pour the wine garlic reduction on top of the tomato-meat- onion/pepper mixture.
Cover with foil and bake for 20 to 30 minutes or until pork is no longer pink at the centre. Uncover for the last 10 minutes.
Make it healthier
Remove the bone from the pork chops and cut off all of the fat before you cook them.