Ingredients
-
4 lean boneless pork chops
-
1 teaspoon dried herbs
-
salt, to taste
-
crushed black pepper, to taste
-
-
1 onion, chopped
-
1 clove garlic, chopped
-
1 green pepper, diced
-
1 courgette, diced
-
3 1/2 ounces mushrooms, halved
-
1 (14 ounce) can chopped tomatoes
-
2 tablespoons tomato puree
-
1 teaspoon dried herbs
-
1 teaspoon caster sugar
-
salt, to taste
-
1 yellow pepper, diced
Instructions
- For the sauce place all of the vegetables in a sauce pan and add the chopped tomatoes and the tomato puree.
- Add the dried herbs and sugar and season with salt and pepper to taste.
- Bring to the boil, cover and simmer for 20-25 minutes.
- For the chops, preheat your grill to a medium temperature.
- Trim all excess fat from the chops.
- Rub in dried herbs on both sides and season both sides with salt and pepper to taste.
- Grill the chops for 5 minutes on one side, turn over and grill for another 5-8 minutes.
- (Times might need adjusting slightly depending on the size of your chops).