recipes
Pork chops a la pizzaiola with Parmesan roast potatoes
Serves: 2
2017-11-09
Ingredients
- 2 thick cut pork chops
- 2 cloves garlic
- 2 onions, finely sliced
- ½ tsp dried oregano (AJS Imports)
- Fresh thyme
- 100g mushrooms
- Pinch of dried pepperoncino (AJS Imports)
- White wine
- Tomato and mushroom sauce (Deroni)
- Butter (President)
- Olive oil (Borges)
- 12 new potatoes
- Extra virgin olive oil (Borges)
- 2 tbsp Parmesan cheese
- Fresh seasoning
- Chopped parsley
Method
Melt the butter in a hot pan with a spoon of olive oil add a clove of crushed garlic, skin on. Season the pork chops and seal in the hot fat until golden, finish cooking in a hot oven. Cook the onions and the remaining garlic clove in the same pan, add the mushrooms and pepperoncino. De glace with the white wine, allow evaporation. Stir in the tomato sauce and simmer gently until thick. Spoon the sauce over the pork chop before serving.
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