Serves 1
- olive oil 1 1/2 tbsp
- garlic clove 1/2, thinly sliced
- cinnamon 1/2 stick
- cloves 2
- red chilli 1, pricked a few times with a sharp knife
- tomatoes 200g, deseeded and chopped
- basil a handful, shredded
- pork chops 2 thick, skin trimmed off
- salt and pepper to season
- French beans 100g, boiled to serve
Heat the olive oil in a small pan. Add the garlic and fry gently without browning for a couple of minutes. Add the spices and chilli and cook for a minute, then add the tomatoes. Simmer for 20 minutes until thickened.
Fish out the cloves and cinnamon then stir in the basil and cook for a minute.
While the sauce is cooking, heat a separate frying pan or griddle. Oil the chops all over then season really well. Use tongs to hold the chops fat-side down in the hot pan until the fat is crisp and golden. Then fry for 10 minutes or more on each side, depending on the thickness of the chops.
Put the beans on a plate, spoon over some of the sauce then sit the chops on top and spoon over the rest of the sauce.