Pork Chops Baked with Fresh Tomato Sauce
- Low fat
- Lactose free
- Low calorie
- Low carb
Baked under a sauce made with harvest-fresh tomatoes, these chops become meltingly tender.
Ingredients
- 4 pork chops (6 to 8 oz/175 to 250 g each)
- 1/4 tsp (1 mL) each salt and black pepper
- 1/4 cup (60 mL) all-purpose flour
- 1 tbsp (15 mL) olive oil
- 1 tsp (5 mL) fennel seeds
- <strong>Fresh Tomato Sauce</strong>:
- 4 tomatoes, peeled and coarsely chopped
- 1 red bell pepper, roasted, peeled and chopped
- 4 anchovy fillets, minced
- 2 cloves garlic, minced
- 2 bay leaves
- 1/3 cup (75 mL) chopped parsley
- 1 tbsp (15 mL) olive oil
- 2 tsp (10 mL) balsamic vinegar
- 1/4 tsp (1 mL) hot pepper flakes
- Pinch each salt and black pepper
Preparation
Fresh Tomato Sauce: Stir together tomatoes, red bell pepper, anchovies, garlic, bay leaves, parsley, oil, vinegar, hot pepper flakes, salt and pepper; set aside.
Sprinkle chops on both sides with salt and pepper. Spread flour on plate; dip both sides of chops in flour to coat lightly, shaking off excess.
In skillet large enough to hold all 4 chops in one layer, heat oil over high heat; add fennel seeds and chops and fry, turning once, until lightly browned.
Place chops in one layer in baking dish; cover with Fresh Tomato Sauce. Cover baking dish; bake in 400°F/200°C oven for 30 minutes. Uncover; continue baking until pork is very tender, about 45 minutes. Remove bay leaves.
Makes 4 servings.
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