In a 23x33cm or similar sized baking dish, toss tomatoes, mushrooms, garlic and olive oil with salt and pepper to taste. Mix lightly with hands to coat all ingredients with oil and spread the tomato-mushroom mixture to the edges of the dish, leaving the centre free for the pork chops.
Combine 1 teaspoon salt, 1/2 teaspoon black pepper, cumin, ground coriander, oregano, marjoram, thyme, rosemary, sage, basil, garlic granules, onion powder, ground paprika, sugar and crushed chillies in a bowl to make a spice rub.
Sprinkle the pork chops with the spice rub, working the rub well into both sides of the meat. Place pork chops in the centre of the baking dish, surrounded by the tomato and mushroom mixture.
Roast in preheated oven until the pork is no longer pink in the centre and mushrooms are tender, about 45 to 50 minutes. An instant-read thermometer inserted into the centre of a chop should read 70 degrees C. Transfer pork chops to a serving dish and top with roasted tomato-mushroom mixture and all pan juices to serve.
Dried onion powder
Can be found in some supermarkets or online. If unavailable, feel free to omit.
tasted amazing definately will make this again really easy and delicious. Is going to be one of my regular meals, served it with brown rice which i think was perfect accompaniement, thanks - 26 Apr 2014