Pork chops with tomatoes and garlic

Ingredients for 3 servings:

• 3 pork chops (200 g each)
• 500 g tomatoes, ripe
• 1 tbsp oregano, fresh, alternatively 1 tsp dried oregano
• 4 garlic cloves
• 125 ml red wine
• 2 tbsp tomato paste
• 3 tbsp olive oil
• Salt and pepper from the mill

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Briefly blanch the tomatoes, peel and deseed them, and roughly chop the flesh. Thinly slice 3-4 garlic cloves. Heat 2 tablespoons of olive oil in a pan with a fitted lid, add the chops, and sear them vigorously on both sides. Remove the meat, season with salt and pepper, and set aside on a plate covered with aluminum foil. Drain the fat from the pan, leaving a thin film of oil. Add 1 tablespoon of fresh olive oil and heat. Gently fry the garlic slices, sprinkle with half of the oregano, and stir in the chopped tomatoes. Pour in the red wine, bring to a boil, and stir until the sauce thickens slightly. Season to taste with salt and pepper. Add the chops to the sauce, cover, and simmer over low heat for about 15 minutes, turning the meat once. Remove the chops and arrange on warmed plates. Spread the tomato sauce on top, sprinkle with oregano, and serve.