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  • Baked Pork Chops with a Piquant Sauce
Baked Pork Chops with a Piquant Sauce

Baked Pork Chops with a Piquant Sauce

Brought to you by: Gordon Ramsay's Fast Food
    4 serving

Prep time:

Cook time:

Serves: 4

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.
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  • 4 whole pork chops , 250g each
  • 1 drizzle olive oil , plus 3 tbsp for the sauce
  • 3 thyme sprigs
  • 3 rosemary sprigs , leaves only
  • ½ head of garlic , seperated into cloves, unpeeled
  • 1 large onion
  • 1 red pepper
  • 1 red chilli
  • 200g chestnut mushrooms
  • 400g chopped tomatoes
  • 1 tsp caster sugar


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.

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