Pork chops are always my husband's dinner of choice and this simple peppers, onions and tomatoes combination is one of my favourite ways to put them in front of him. Discovered many years ago in Penelope Casas' "The Foods and Wines of Spain," it is yet another example of the delectable practicality of much Mediterranean home cooking. Penny tells us this is a favourite dish all over Spain, and it is easy to see why.
ALL YOU NEED are a pork chop per person (preferably off the bone and fairly thin, to cook quickly), an onion, a couple of tomatoes and red or yellow peppers, a clove of garlic and olive oil.
Ingredients: to serve 4 3 red peppers (Penny specifies pimentos)
2 tablespoons olive oil 2 fresh or canned tomatoes, chopped
4 loin pork chops about 1/2-1 inch thick salt and freshly ground pepper
1 medium onion, chopped 1 clove garlic, minced
Heat the oil in a large, shallow casserole and brown the chops quickly. Add the onion and garlic and cook until the onion is wilted. Add the pimentos (or peppers, deseeded and sliced in strips), tomatoes, salt and pepper to the chops. Cover and simmer until the chops are cooked through (about 30 minutes).
Easy to serve with rice, but small new potatoes are good too.