pork chops

Ingredients (Serves 4)

• 4 Loin chops

• 1 tablespoon butter

• 1 tablespoon vegetable oil

• Salt and black pepper

For the sauce

• 4 tablespoons white wine or chicken or vegetable stock

• ½ teaspoon dried thyme

• 1 teaspoon tomato paste

• 1 tablespoon Dijon mustard

• 1 tomato, peeled, seeded and chopped (pour boiling water over the tomato for a few minutes and it will peel easily)

• 1 tablespoon fresh parsley

Method

• Trim pork chops (too much fat is not good for you)
• Melt the butter and oil in a heavy bottomed frying pan until hot.
• Place chops into the hot oil, season with salt and pepper and reduce heat a little so they do not burn.
• Cook until brown (a few minutes) and turn them.
• Cook again until brown then remove from pan and keep warm.
• Pour out fat from pan.
• Add the wine or stock along with the thyme and bring to the boil.
• Cook until it has almost evaporated.
• Add the chopped tomato paste and the cream, stirring continuously.
• Now place the pork chops back into the pan and continue to cook for a further five minutes over a low heat.
• Finally add the mustard, the herbs and chopped tomatoes stirring to incorporate them into the sauce.