(Also known as: Pork Chops in Mexican Sauce and Pork Chops in Hot Tomato Sauce)
Ingredients
| 1 tsp | chilli flakes |
| 1 can | Campbells condensed tomato soup |
| 1 small | onion, finely chopped |
| 4 tbsp | wine vinegar |
| 2 cloves | garlic, crushed |
| ½ tsp | oregano |
| ¼ tsp | cumin |
| pork chops |
Method
- Put all the ingredients except the pork chops into a blender and blend until smooth. (This can be done without a blender but will result in a "coarser" sauce and requires the onion to be even more finely chopped.)
- Score the pork chops to allow the sauce to penetrate deeper.
- In a shallow frying pan, marinade the pork chops in the sauce for a few hours (covered). This can been done overnight (in a sealed food bag) in a fridge, too.
- Cover and cook in the pan on a low heat for about 10 minutes. Turn the chops and cook on the other side for another ten minutes.
- Check and turn the chops until fully cooked.
- Serve with rice.