Pork Chops with Chorizo, Olives and Tomato
Pork Chops with Chorizo, Olives and Tomato



  • ½ red onion, chopped
  • 1 chopped garlic clove
  • 100g chopped cooking chorizo
  • 1 tbsp sundried tomato paste
  • 2 x 400g tins of chopped tomatoes with herbs
  • 100ml red wine
  • 50g pitted black olives, halved
  • 2 bone-in pork chops
  • Preheat the oven to 180C. Fry the onion in a glug of oil in a frying pan for 8 mins or so, then add the garlic and fry for a minute more. Stir in the chopped chorizo, tomato paste and some seasoning, then tip in the chopped tomatoes, wine and olives. Simmer for 7 mins, then pour the mixture into a baking dish and cook for 15 mins.
  • Meanwhile, fry the pork chops in more oil for 3 mins on each side or until browned all over. Remove the sauce from the oven, give it a good stir, then pop the chops on top and bake for another 15 mins. Serve with crusty bread - perfect!
30 mins
2 serving

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