4 pork chops, about 250g each

a little olive oil plus extra to drizzle

few thyme sprigs

few rosemary sprigs (leaves only)

1/2 head of garlic, separated into cloves (unpeeled)

sea salt and black pepper

Sauce:

3 tsp olive oil

1 large onion, peeled and finely chopped

1 red pepper, deseeded and finely chopped

1 red chilli, deseeded and finely chopped

200g chestnut mushrooms, trimmed and finely sliced

400g can chopped tomatoes

sea salt and black pepper

1tsp caster sugar

1 Heat the oven to 200°C/Gas 6. Place the pork chops in a large, lightly oiled baking dish and scatter over the thyme sprigs, rosemary leaves, garlic cloves and salt. Drizzle with a little olive oil and bake for 20 minutes or until the pork chops are cooked through.

2 Make the sauce in the meantime. Heat the olive oil in a wide pan and add the onion, red pepper, chilli and mushrooms. Stir over a high heat for 3–4 minutes until the vegetables begin to soften.

3 Tip in the tomatoes. Season with salt and pepper and add the sugar and a splash of water. Simmer for 10–12 minutes until the onions are tender and the tomato sauce has thickened. Taste and adjust the seasoning.

4 Take the chops out of the oven and leave to rest in a warm place for 5 minutes. Then, pour any pan juices into the sauce and reheat. Ladle a generous amount of sauce over the chops to serve.

Times Recommends

• How to season a wok
• Chicago Rib Shack hits back at its critics
• Gordon Ramsay: Indian barbecue