Pork chops baked in chorizo and black olive tomato sauce

Method

1. Heat the oven to 180°C/160°C fan/gas 4. Heat a glug of oil in a medium saucepan and fry the red onion over a medium heat for around 7-8 minutes until softening.
2. Add the garlic fry for another minute. Stir in the chopped chorizo and tomato paste, then fry for 3 minutes. Pour in the chopped tomatoes, red wine and black olives, bring up to the boil, then simmer for 5 minutes. Pour the sauce into a medium baking dish and cook in the oven for 15 minutes.
3. Heat another glug of oil in a saucepan over a medium-high heat and fry the pork chops for 3 minutes on each side until browned. Stir the sauce, put the seared pork chops on top, then bake for a further 15 minutes. Serve with rocket leaves and crusty bread.