Baked Pork Chops with a Piquant Sauce
By Gordon Ramsay's Fast Food
Published on 13 April 2022
These chops are quite satisfying as they are, perhaps with some bread to mop up the sauce, but you could serve them with rice - nutty Camargue red rice would be perfect. The piquant sauce is my adaptation of a rustic Spanish tomato sauce.Time and servings
50 minsTotal time
4Servings
20 minsPrep time
30 minsCooking time
Ingredients
- 1 drizzle of olive oil, plus 3 tbsp for the sauce
- 3 thyme sprigs
- 0.5 head of garlic, seperated into cloves, unpeeled
- 1 red pepper
- 1 red chilli
- 1 tsp of caster sugar
- 200 g of chestnut mushrooms
- 4 whole of pork chops, 250g each
- 3 rosemary sprigs, leaves only
- 1 large onion
- 400 g of chopped tomatoes
Method
Step 1
Heat the oven to 200C/Gas 6. Place the pork chops in a large, lightly oiled baking dish and scatter over the thyme sprigs, rosemary leaves, garlic cloves and salt. Drizzle with a little olive oil and bake for 20 minutes or until the pork chops are cooked through.Step 2
Make the sauce in the meantime. Heat the olive oil in a wide pan and add the onion, red pepper, chilli and mushrooms. Stir over a high heat for 3-4 minutes until the vegetables begin to soften. Tip in the tomatoes. Season with salt and pepper and add the sugar and a splash of water. Simmer for 10-12 minutes until the onions are tender and the tomato sauce has thickened. Taste and adjust the seasoning.Step 3
Take the chops out of the oven and leave to rest in a warm place for five minutes. Then pour any pan juices into the sauce and reheat. Ladle a generous amount of sauce over the chops to serve.