|
Serves: 1O
Cooking time: Approximately 55 minutes
Temperature: Gas mark 4, I 8O°C 350°F
INGREDIENTS:
10 British pork loin chops
450g (I Ib) courgettes, thinly sliced
3 cooking apples, peeled and chopped
2 x 450g (8oz) cans tomatoes, chopped
3 x 15ml sp (3tbsp) tomato puree
2 x 5ml sp (2tsp) dried sage
Salt and black pepper
METHOD:
Mix all ingredients (except the chops) together in a bowl. Put some of the tomato mixture and a chop on a square of foil large enough to encase. Wrap the foil loosely around to form a pared. Place the parcels in a roasting tin before putting into the oven, as there may be some liquid loss. Cook for approximately 50-55 minutes. When cooked, unwrap carefully retaining the liquid.
Serve with potatoes and seasonal vegetables.
|
