Contadina cutlet

Ingredients for 4 servings:

• 4 pork chops
• 300 g tomatoes, pureed
• 30 g capers, from the jar
• ½ onion(s)
• 2 cloves garlic
• 1 tsp Italian herbs, dried
• 8 olives, pitted, black or green
• 5 tbsp olive oil
• 2 tsp meat broth (instant)
• 3 tbsp tomato paste
• salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Finely chop the onion and finely chop the garlic and olives. Season the chops with salt and pepper. Heat 3 tablespoons of oil in a pan and 2 tablespoons of oil in a small saucepan. Score the fat on the edges of the chops and lightly pound them, season with salt and pepper, and fry thoroughly in the pan. If necessary, transfer to a platter, cover with aluminum foil, and keep warm. Meanwhile, sauté the onion in the pan until translucent, press the garlic through a garlic press, and add it. Then add the olives and fry both briefly. Pour in the passata. Add the tomato paste, meat broth powder, Italian herbs, capers, and 2 teaspoons of the caper broth. Bring everything to a boil briefly. Be careful, it tends to splatter. Season with salt and pepper. Spaghetti and an Italian red wine go perfectly with this. Variation: Use a different quickly fried meat instead of the pork chop. If you have people who don’t like capers, simply divide the tomato sauce and add the capers to only one portion.