Napolitan chop with oven-dried tomatoes

Name: napolitan chop with oven-dried tomatoes
Total time: 30 min
Yield: 4
Ingredients: 600 gram plum tomato for the tomatoes; 3 tablespoon olive oil for the tomatoes; 2 clove garlic for the tomatoes; 1 bunch fresh fresh mint for the tomatoes; 3 tablespoon extra virgin olive oil for the pork chops; 2 clove garlic for the pork chops; 2 tablespoon dried oregano for the pork chops; 1 laurel leaf for the pork chops; 1 piece lemon peel for the pork chops; 100 milliliters dry white wine for the pork chops; 4 shoulder Chops for the pork chops; 1 teaspoon tomato paste for the pork chops; 1 tablespoon capers for the pork chops; 6 basil leaves for the pork chops

Ingredients

600 gram plum tomato for the tomatoes
3 tablespoon olive oil for the tomatoes
2 clove garlic for the tomatoes
1 bunch fresh fresh mint for the tomatoes
3 tablespoon extra virgin olive oil for the pork chops
2 clove garlic for the pork chops
2 tablespoon dried oregano for the pork chops

1 laurel leaf for the pork chops
1 piece lemon peel for the pork chops
100 milliliters dry white wine for the pork chops
4 shoulder Chops for the pork chops
1 teaspoon tomato paste for the pork chops
1 tablespoon capers for the pork chops
6 basil leaves for the pork chops

Directions

Mix 2 tablespoons of oil with the garlic, oregano, bay leaf, lemon zest and wine.
Roll the pork chops in this mixture and marinate for about 1 hour.
Take the pork chops from the marinade (store the marinade) and pat dry.
Sprinkle the meat around with salt and pepper.
Heat the rest of the oil and fry the pork chops into brown.
Take them out of the pan and stir in the tomato paste in the hot pan.
Pour in the marinade, remove the lemon zest, stir in the baking and cook the sauce for a few minutes.
Add 400 grams of dried tomatoes and capers and season with salt and pepper.
Put the pork chops in this sauce and warm for a few more minutes.
Garnish with basil.