4 lean pork chops
1 tablesppon olive oil
1onion
2 cloves garlic
1 tablespoon chopped fresh rosemary (i use Schweppes)
1 teaspoon grated lemon rind
1/4 crushed dried chillies
150ml pint chicken stock
400g tin of chopped toms
salt & pepper

• trim exccess fat from chops cook in wok or frying pan until browned. transfer them to a plate
• peel and finely chop onion, add to pan and cook stirring frequantly for 5 minutes. peel & crush garlic then add to pan along with the rosemary, grated lemon rind & crushed chiliies. cook for a minute/two
• reduce heat to low add stock & tomatoes, stir & add chops to the pan. Simmer for 15 minutes or until the chops are cooked OR until desired I have mine on longer ... remove from heat and season with salt & pepper if desired

Serve with roast, mashed or boiled potaoes & nicely done carrots Mmmmm even crusty bread to mop up the juices!! You can of course if perferred once all simmering and you would like more sauce make it all up again in a seperate pan/pot & add

you know i have pork chops in the fridge!

hmmmmmmmm