Ingredients:
4 pork chops
1 lemons, halved
3 tablespoons breadcrumbs
3 fresh tomatoes, skinned and seeded
4 chilies, finely chopped ( seeded if desired)
1 tablespoon oregano
1 tablespoon red wine vinegar
olive oil
Directions:
Preheat the oven to 200 C or 400 degrees F.
Chop the tomatoes to a pulp, then mix in the chopped chillies, oregano, breadcrumbs.
Season with salt and pepper, if desired.
Mix in the vinegar and add enough olive oil to make a thick sauce.
Heat an ovenproof frying pan.
Season each chop and seal on each side.
Take the tray off the heat.
Squeeze over the lemon juice and place the lemon halves in the pan.
Roast in the oven for 10 minutes.
Press the lemon halves onto the chops and baste with the juice.
Roast for another ten minutes or until firm to the touch.
Serve with the salsa.
Servings: 4
Time preparation: 10 min.
Time total: 35 min.