Chops with tomato sauce

Ingredients for 4 servings:

• 4 pork chops
• Salt and pepper, black
• ½ bunch marjoram
• 4 cloves garlic
• 1 can of tomatoes, peeled (400 g)
• 3 tbsp olive oil
• 125 ml red wine, dry
• 1 tbsp tomato paste
• 1 tbsp capers

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Pizzaiola cutlet

Season the chops with salt and pepper. Tear the marjoram apart. Peel the garlic, halve it, and finely slice it. Finely chop the canned tomatoes. Briefly fry the chops on both sides in 2 tablespoons of oil, remove them, and place them on a plate. Pour the remaining oil into the pan. Briefly fry the garlic. Stir in the herbs, tomatoes, wine, and tomato paste. Season everything with salt and pepper and simmer uncovered for about 5 minutes, until the sauce thickens slightly. Place the chops in the sauce and spoon a little more sauce over them. Cover and simmer over low heat for about 15 minutes. Stir the capers into the sauce before serving. Serve with rosemary potatoes.