Pork Chops Au Gratin

Drain the tomatoes well on kitchen roll, then chop coarsely. Remove the skin from the garlic and chop it as well. Cut the basil and parsley into small pieces, setting aside about 1/3 of them for the sauce. Mix all the remaining prepared ingredients.

Cut a deep pocket in each of the pork chops (perhaps have the butcher make one). Put the tomato and herb mixture inside. Season the chops with salt and pepper.

Heat the butter in a frying pan. Sear the chops in it for a minute and a half on each side. Remove and set aside.

For the sauce, peel and chop the onion. Sauté in olive oil until translucent. Add the pelati tomatoes, season with salt and pepper and cook gently for a good five minutes. Finally, stir in the kitchen herbs that have been set aside. Spread the sauce evenly in a well-buttered baking dish.

Place the chops in the sauce. Grate the mozzarella cheese over the top.

Bake the cutlets in the oven heated to 200 degrees on the second rack from the bottom for twenty minutes.

Serve with roasted potatoes, pasta or saffron risotto.

Our tip: It is best to use fresh herbs for a particularly good aroma!

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