4 Pork chops (center cut boneless are the easiest, but any version does just as well)
Salt and freshly ground black pepper, to taste
2 tbsp olive oil
1 medium onion, halved and then sliced lengthwise
2 cloves of garlic, minced
6oz mushrooms, brushed and sliced
1 can (14oz) diced tomatoes and their juices
2 tsp dried oregano
2 tbsp white wine vinegar
1 dessertspoon Dijon mustard
Generous dash of Worcestershire sauce
1/2 tsp cayenne pepper (or 2 tsp dried red chilli flakes)
Season the pork chops well on both sides with salt and pepper. Heat the olive oil in a high-sided saute pan. Brown the chops on both sides, about 4 mins each side. Transfer to a plate. Saute the onions and garlic until lightly browned. Add the mushrooms and saute till lightly browned as well. Add the tomatoes, oregano, white wine vinegar, Dijon mustard, Worcestershire sauce and cayenne pepper. Stir to mix well. Add back the pork chops, cover and cook on a low to medium heat for 30 mins, stirring occasionally and turning the chops once. Season to taste and serve with carrot/parsnip puree (LOW CARB) and vegetables.
Serves 4