Pork chops baked in chorizo and black olive tomato sauce recipe
Bring the Spanish sunshine to your midweek dinner with this easy pork chop recipe served with a spicy chorizo, tomato and black olive sauce.
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Cooking tools:
- Oven
- Saucepan
- Baking dish
- Chef's knife
- Cutting board
- Spoon
- Wooden spoon
- Measuring spoon
- Tongs
- Plate
- Kitchen timer
- Oven mitt
- Serving platter
Ingredients
- ½ red onion, finely chopped
- 1 garlic clove, finely chopped
- 75g cooking chorizo, roughly chopped
- 1 tbsp tomato paste
- 2 x 400g tins chopped tomatoes
- 100ml red wine
- 40g halved pitted black olives
- 2 British free-range bone-in pork chops
- Rocket leaves and crusty bread, to serve
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