Côtelettes de porc au four à la sauce tomate

Ingrédients

• olive oil
• 4 pork chops ((about 250-300 grams each) left at room temperature for 30 minutes)
• 140 grams (1 medium-sized) onion (minced)
• 3 garlic cloves (finely chopped)
• 300 grams (3 medium-sized) Roma tomatoes (finely diced)
• Optional: 1/2 teaspoon sugar
• 250 grams (1 cup) tomato passata (tomato sauce)
• 375 ml (1 1/2 cups) hot water or stock
• 2 teaspoons dried marjoram or oregano
• 1 teaspoon dried thyme
• 1 teaspoon ground coriander
• 1 bay leaf
• 4-5 allspice berries or 1/3 teaspoon ground allspice
• 2 tablespoons fresh parsley (finely chopped)
• coarse sea salt
• ground pepper

Préparation

1. 1

   Preheat oven to 200°C / 390°F.

2. 2

   Heat a splash of olive oil in a saute pan.

3. 3

   Saute onion and garlic.

4. 4

   Add the fresh chopped tomatoes and season with coarse sea salt. Cook over high heat until the tomatoes drain and start sticking to the pan.

5. 5

   Add in the tomato passata, sugar (add if tomatoes aren't too sweet), marjoram (or oregano), thyme, coriander, allspice, bay leaf, and the hot water or stock. Season with ground pepper as well.

6. 6

   Simmer for about 20 minutes over moderate heat until the sauce thickens. Meanwhile, prepare the pork chops.

7. 7

   Beat each pork chop with a meat tenderizer. Then season each chop on both sides with coarse sea salt and ground pepper.

8. 8

   Take the sauce off the heat and stir in the parsley.

9. 9

   Spread half of the sauce and coat the bottom of a baking pan or dish, big enough to fit the pork chops.

10. 10

    Add the pork chops on top and coat with the remaining sauce.

11. 11

    Cover the pan with aluminum foil and bake for 45 minutes.

12. 12

    Remove the aluminum foil and bake for another 20-25 minutes.

13. 13

    Serve with fried potatoes or steamed rice on the side.