Ingredients.

1 tablespoon 5ml salt

2 tablespoon white pepper.

170gr center pork chops.

3 tablespoons 45ml olive oil.

2 medium red union sliced.

 2 cups 45ml  olive oil.

 2 medium red union sliced.

 2 cups whole stewed tomatoes undrained .

1 cup 250ml red wine .

1 cup pricled unions drained.

 1 tablespoon 15ml cider vinegar.

1 tablespoon 2ml fresh tyme , chopped. 

Salt and black pepper.

1 tablespoon 15ml brown sugar .

Method

preheat oven 175degrees celcius . in a medium bowl conbine the flour and seasoned flour . in a heavy skilletheat 2 tablespoons 30ml oil over medium heat.

Cook pork chops in skillet until browned on both sides . transfer pork chops over a overproof casserole dish .Using the same skilled heat remaining oil over medium heat.

preheat oven 175degrees celcius . in a medium bowl conbine the flour and seasoned flour . in a heavy skilletheat 2 tablespoons 30ml oil over medium heat.

 Staute union for five minutes until soft.. in a medium bowl crush tomatoes and wine to skillet. Simmer for 5 minutes. Add pricled unions and vinegar for an additional 3 minutes. . Stir in tyme and season with salt and pepper . pour over over pork chops . sprinkle and brown sugar. . Cover and bake for 1 hr until pork chops are tender. Serve hot.

Cook pork chops in skillet until browned on both sides . transfer pork chops over a overproof casserole dish .Using the same skilled heat remaining oil over medium heat.

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