Pork and Ratatouille Sauce

Ingredients

4 lean boneless Pork chops or Pork steaks
2 tspn dried Mixed Herbs
1 medium Onion
1 Garlic clove
1 small Green Pepper
1 small Yellow Pepper
1 medium Courgette
100g/3.5 oz button Mushrooms
400g/1 tin chopped Tomatoes
2 tbspns Tomato Puree
Sweetner
Salt and freshly ground black Pepper

Preparation

Wash the mushrooms and dry on kitchen paper, peel and chop the onion and garlic. Dice the peppers and trim and dice the courgette, cut the mushrooms in halve.

In a saucepan, place the diced courgette and onion, the chopped onion and garlic, the halved mushrooms and the chopped tomatoes. Add 1 tspn of dried herbs and the tomato puree, bring to the boil and then simmer for 20 mins.

Preheat the grill, take the pork chops/steaks and trim any fat. Rub the chops/steaks on both sides with the remaining tspn of mixed herbs and the salt and black pepper.

Place the pork under the grill for about 5 minutes, turn and cook for a further 6 minutes or until thoroughly cooked.

Drain the chops and place on kitchen paper to absorb any excess meat juices.

Place onto a place and pour over the sauce.

Red Day - 1 syn (tomato puree)