2 tbs. olive oil
4 pork chops
1 onions, chopped
1 garlic clove, thinly sliced
2 tomatoes, chopped
1 tbsp. tomato paste (mix with a little water)
3 sprigs parsley, roughly chopped
1 sprig thyme
1 bay leaf
Salt and pepper
Heat a large pan and add the oil. Season the pork chops with salt and pepper and fry for 2-3 minutes on each side until golden in colour. Remove from the pan and keep warm.
Add the onions and cook for a few minutes until nicely caramelised. Add the tomatoes, the tomato paste, garlic, herbs and season again with salt and pepper. Cover and simmer over a low heat for 15 minutes or until the tomatoes just start to collapse. Return the pork chops and their juices to the tomatoes to reheat briefly.
Serve with some lovely steamed green vegetables.