Pork Chop With Tomato Pasta - cooking recipe

Ingredients

7 oz boneless pork chop
3 sprigs thyme
1 tsp butter
1 small onion, peeled and diced
1 clove garlic, peeled and diced
1/2 tsp olive oil
2 oz pasta shells
5 oz tomato puree
1 small tomato, quartered, deseeded and diced
1/4 cup pitted black olives, whole or sliced
3 sprigs oregano
1 pinch sugar

Preparation

Tie string round the pork to ensure it keeps a neat shape while cooking. Tuck the thyme into the string. Heat the butter in a skillet, sear pork on both sides then cook it over medium heat for 6-8 mins. Take out of the pan, season well, set aside on a plate in the oven to keep it warm.
Add the onion, garlic and olive oil to the pan and cook over medium heat until softened. \r\nMeanwhile cook the pasta in a pan of boiling salted water according to package directions, until just tender.
Stir the tomato puree into the onion, bring to a boil and simmer 5 mins. Add the tomato and olives and warm through. Sprinkle in the chopped leaves from 2 of the oregano sprigs and season well, adding a little sugar to taste.
Drain the pasta and serve on the plate with the pork. Spoon tomato sauce over pasta. Garnish with oregano.