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Pork Chops in a tangy tomato sauce

Jackie Kern


  • 6 1 inch thick pork chops
  • 3 tbsp (45 ml) olive oil
  • 3 cloves garlic, minced
  • 2 cubes chicken boullion
  • 1 tbsp (15 ml) basil
  • 1/2 tsp (2 ml) oregano
  • 1/4 tsp (1 ml) rosemary
  • 2 tbsp (30 ml) water
  • 1 28 oz (784 grm). can crushed tomatoes (use between 3/4 to full can)
  • 1/4 tsp (1 ml) ground nutmeg
  • 1 tbsp (15 ml) brown sugar
  • In a large skillet, brown pork chops in olive oil and garlic.
  • Remove pork chops from pan and place in 9 x 11 inch baking dish.
  • Add chicken boullion, basil, oregano, rosemary and two tbsp of water to skillet.
  • Heat on simmer for 3 minutes, stirring constantly.
  • Add crushed tomatoes, nutmeg and brown sugar.
  • Blend all ingredients together and simmer for a few minutes.
  • Pour mixture over pork chops.
  • Bake in pre-heated 425 degree (225 C.) oven for 10 minutes.
  • Turn oven down to 350 degrees (175 C.) and bake for another 25 minutes.
I am always making things up as I go along. My husband said I should start writing my recipes down so I can make the same thing again. I wrote this one down and gave it to a few friends. They said it was so easy and soooo delicious so I thought I would share it with you.

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