Pork neck steaks "Pizzaiola"

Ingredients for 2 servings:

• some water, broth or wine as needed
• 1 medium-sized onion(s), finely chopped
• 1 tbsp garlic, squeezed or chopped
• 2 pork neck steaks
• 500 ml tomatoes, pureed or chopped
• 1 pinch(s) Italian herbs
• salt and pepper
• 1 handful of olives, pickled
• 1 small can of mushrooms (450 ml) or fresh
• 1 handful of capers
• 1 handful of pizza cheese, grated

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

quick oven recipe

Cover the bottom of a casserole dish or other ovenproof dish with a little liquid such as water, stock, or wine (not too much, or the sauce will be too thin). Sprinkle the finely chopped onion and garlic on top. Gently pound the neck steaks with the heel of your hand, season with salt and pepper, and place them in the dish. Mix the tomato puree with the herbs and season to taste with salt, pepper, or a little stock (note: some of the tomato preparations are already seasoned). Finely chop the olives, mushrooms, and capers and spread half of them over the meat. Spread the tomato sauce over the meat and sprinkle the rest of the olives, mushrooms, and capers on top. Finally, spread the cheese on top. Place the casserole dish in a preheated oven at 180°C (top/bottom heat) for about 45 minutes. Serve with spaghetti and an Italian salad.