Spanish Pork Chops
|Loin pork chops||4|
|Olive oil||1 Tablespoon|
|Onion||1 , sliced|
|Chopped peeled tomatoes||1 Cup (16 tbs)|
|Freshly ground black pepper||To Taste|
|Garlic||2 Clove (10 gm), crushed|
1. Cook the chops in oil in a frying pan until browned and cooked through. Remove and keep warm.
2. Drain except for 1 tablespoon of fat. Fry the onion and garlic, stirring to lift pan juices, add the tomatoes, salt and pepper to taste. Add the rosemary and port and simmer for 5 minutes. Pour the sauce over the chops and serve immediately.