Name Pork Chops Provencal


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* 4 pork loin chops

* 250 g (8 oz) canned tomatoes
* 1 small onion, finely chopped
* 2 tablespoons white wine
* 1 tablespoon tomato puree
* 1 teaspoon paprika
* 1 teaspoon dried herbs de Provence
* 1 teaspoon oil

1. First, make the sauce. Drain the tomatoes, reserving their liquid. Chop the tomatoes and combine with the remaining ingredients in a bowl. Stir in about 2 tablespoons of the reserved tomato liquid.
2. Brush the pork chops on both sides with, the sauce and arrange on an oiled grid. Cook over hot coals on a preheated barbecue for about 25 minutes, turning the chops occasionally and brushing them with more of the sauce until they are cooked through.
3. Heat the remaining sauce in a small pan (you can do this over the barbecue, if wished) and then serve separately with the barbecued pork chops and a mixed salad.

Serves: 6

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