INGREDIENTS:
Bone-in pork chops (I used 3)
1 head of garlic
fresh thyme leaves
fresh rosemary (I have a tuscan blue plant, intense flavor on that stuff)
olive oil
salt, pepper
garlic/herb seasoning
piquant sauce:
olive oil
8oz sliced mushrooms
1 red bell pepper, chopped finely
2 red jalapenos (Im sure green is fine whatever), remove seeds, chop pepper finely
salt/pepper
1 can crushed tomatoes (I think I had a 28oz can, I used like 3/4 of it)
1 T sugar
DIRECTIONS:
Preheat oven to 400F. (in the video he's using Celcius. Because he is in his kitchen in England.*)
Sprinkle salt, pepper, garlic/herb seasoning, olive oil, half of the garlic coves (smashed) onto a baking sheet.
Place pork chops on the baking sheet.
Place a smashed garlic clove on each chop.
Top with rosemary leaves, thyme leaves, salt, pepper, garlic/herb seasoning, olive oil.
Bake for 10min, then turn down heat to 375 and continue baking till the pork internal temp is 145F.
Meanwhile make the piquant sauce:
Heat up a sauce pan & add in some olive oil.
Add in the chili peppers, then add in salt & pepper.
Add in onions, then bell pepper.
Add some more olive oil. Then add in sugar.
Add in mushrooms.
Add in half of the crushed tomatoes.
Stir everything, then add in any additional seasoning. Then add in the rest of the crushed tomatoes(I didn't use the full can cuz it looked like too much tomato).
Serve with a scoop of piquant sauce under the pork chop & also on top of it.
We also ate it with some wild rice & leftover mashed potatoes.
more photos:
