Oven cutlets with braised tomatoes

Name: Oven cutlets with braised tomatoes
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 1.2 kg Tomatoes (e.g. bottle tomatoes); 1 kg small new potatoes; 1⁄2 Federation Thyme; 7-10 Tbsp salt, pepper; 7 TABLESPOONS Olive oil; 4 Pork chops (approx. 350 g each); 7-10 Tbsp coarse sea salt; 7-10 Tbsp Aluminium foil

AUTHOR
Bill Macdonald

DIFFICULTY
very easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

1.2 kg Tomatoes (e.g. bottle tomatoes)
1 kg small new potatoes
1⁄2 Federation Thyme
7-10 Tbsp salt, pepper
7 TABLESPOONS Olive oil
4 Pork chops (approx. 350 g each)
7-10 Tbsp coarse sea salt
7-10 Tbsp Aluminium foil

Directions

1
Wash the tomatoes and halve them as desired. Wash the potatoes thoroughly and cut them in half lengthwise. Wash thyme, shake dry and pluck off the leaves. Mix tomatoes, potatoes, thyme, salt, pepper and 5 tbsp. oil well.
2
Preheat oven (electric cooker: 200 °C/recirculating air: 175 °C/gas: see manufacturer). Wash chops and pat dry. Heat 2 tablespoons of oil in a large pan. Brown the meat in it in 2 portions on each side.
3
Season with salt and pepper. Place in a large casserole dish.
4
Spread the tomato and potato mixture in the pan and drizzle with the frying fat from the pan. Braise in the hot oven for approx. 1 1⁄2 hours until the meat can be easily removed from the bone. After about 1 hour, cover with aluminium foil if necessary.
5
Serve sprinkled with coarse sea salt.