Braised pork chops with braised tomatoes

Name: Braised pork chops with braised tomatoes
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 4
Ingredients: 1 kg new potatoes; 1.2 kg Bottled tomatoes; 8 Stem(s) Thyme; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 5 TABLESPOONS Olive oil; 4 discs Pork chops (approx. 325 g each); 2-3 TABLESPOONS Oil; 7-10 Tbsp coarse sea salt

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 4

1 kg new potatoes
1.2 kg Bottled tomatoes
8 Stem(s) Thyme
7-10 Tbsp Salt
7-10 Tbsp Pepper
5 TABLESPOONS Olive oil
4 discs Pork chops (approx. 325 g each)
2-3 TABLESPOONS Oil
7-10 Tbsp coarse sea salt

Directions

1
Wash the potatoes thoroughly and cut in half. Tomatoes wash, clean and halve as desired. Wash thyme, shake dry, put 2-3 stems aside, pluck remaining leaves from the stems. Mix potatoes, tomatoes, thyme, salt, pepper and olive oil well
2
Wash the meat and dab dry. Heat the oil in a large pan and fry the meat on both sides. Season with salt and pepper. Place in an ovenproof dish and drizzle with the frying fat
3
Spread the tomato and potato mixture in the mould. Cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 1 1/2-1 3/4 hours. If necessary, cover after approx. 1 hour of cooking time
4
Pluck the thyme twigs that have been put aside. Arrange braised pork chops sprinkled with thyme and coarse sea salt