BRAISED PORK WITH SAGE AND TOMATOES - Vida Nell
8 pork loin chops
1 Tablespoon olive oil
50g butter
2 cloves garlic, crushed
¼ cup (35g) plain flour
3 cups (750ml) chicken stock
1/2 cup (125ml) dry white wine
½ cup (125ml) tomato puree
2 Tablespoons chopped fresh sage
1 bunch (10) spring onions
250g cherry tomatoes
Remove rind from chops.
Heat oil in pan, add chops in batches, cook until well browned on both sides, place chops in single layer in baking dish.
Heat butter in pan, add garlic and flour, stir over heat until bubbling.
Remove from heat, gradually stir in stock, wine and puree, stir constantly over heat until sauce boils and thickens.
Pour sauce over chops, add sage and onions, bake in moderate oven for about an hour.
Serve with fresh vegetables and a salad.
