Mediterranean Pork Casserole

You will need

• 4 tablespoons olive oil
• 4 pork loin chops, trimmed of fat, but preferably on the bone
• 2 large onions, cut into wedges
• 3 crushed garlice cloves
• 1 red and 1 yellow pepper, seeded and cut into long slices
• 3 large courgettes, cut into thick slices
• 1 14 ounce / 400 gram can plum tomatoes
• 2 tablespoons tomato puree
• 1/4 pint pork stock
• 1/4 pint red wine
• 1 tablespoon mixed dried herbs
• 1 bay leaf

Method

Preheat oven to 180C/350F/Gas Mark 4
Heat oil in casserole dish
Add pork chops and fry over a medium heat for 2-3 minutes until just browned, then remove with slotted spoon and set aside.
Add onions and garlic to casserole dish, cook, stirring for 3-4 minutes
Add peppers and courgettes, cook, stirring for a further 3-4 minutes
Stir in tomatoes, tomato puree, stock and wine. Add mixed herbs and bay leaf, season to taste with salt and black pepper.
Put the chops back in and gently bring to the boil
Cover and place in oven for 1 1/4 - 1 1/2 hours until meat is tender.