Preparation

preheat the oven to 180ºc.

place the chops on a clay tray or on a baking sheet. season with the chilli dough and salt. sprinkle with a little olive oil.

distribute the chopped garlic, onion rings, tomato cubes and allspice beans. add the bay leaf.

sprinkle with white wine and water. squeeze the lemon juice and cut it into cubes, with the peel. add to the board.

sprinkle with provence herbs to taste and distribute the butter cut into small pieces. take it to the oven for 20-25 minutes, at 180ºc, or until the chops are pink.

remove the tray from the oven and serve immediately. accompany with mashed potatoes, rice or cooked vegetables.

Ingredients

  • 4 not very thin pork chops (loin)
  • - salt
  • - 1 teaspoon of chilli dough (or pepper paste)
  • - olive oil q.s.
  • - 1 chopped garlic clove
  • - 1 onion cut into slices
  • - 5-6 allspice beans
  • - 1 bay leaf
  • - 2 diced tomatoes (without skin or seeds)
  • - 150 ml of dry white wine
  • - 100 ml of water
  • - 1/4 lemon
  • - herbs of provence q.s.
  • - 25 g of butter with salt