Chop with red wine sauce and tomatoes

Ingredients for 2 servings:

• 2 chops
• 1 tbsp flour
• 150g pasta
• salt and pepper
• 40 g shallot(s)
• 180 g tomatoes
• 1 pinch of herbal salt
• 1 pinch of pepper, freshly ground
• 2 tbsp rapeseed oil
• 1 tbsp tomato paste
• 200 ml red wine
• 100 ml broth
• 1 tsp cornstarch

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

Wash and chop the tomatoes. Peel the shallots and cut into thin wedges. Rinse the chops and pat dry. Preheat the oven to 150°C. Cook the pasta in boiling salted water according to the package instructions. Heat the oil in a pan, flour the chops, and fry for about 5 minutes on each side, seasoning with salt and pepper. Remove from the pan and continue cooking in the oven for about 25 minutes. For the sauce, fry the shallots in the hot oil, stir in the tomato paste, add the tomatoes, and sauté. Deglaze with red wine and stock and simmer for about 15 minutes, thickening with cornstarch if necessary. To do this, put the cornstarch in a cup and stir in 2 tablespoons of cold water, stir this into the sauce, and simmer for 1 minute. Season with herb salt and pepper. Drain the pasta in a sieve. Serve the chops and pasta with the red wine sauce.