Pork chops

Long back I was watching Martha Stewart show, and got a very interesting pork chop recipe, using apple, and cranberry. When Mr. came back with packet of pork loins, I had neither apple, nor dried cranberry in my kitchen. Instead of that I had huge amount of tomatoes, thanks to my backyard garden. So, I decided to do something , so that, I could use tomatoes as much as possible.  So, I came up with this recipe.

 
5 piece of pork loin

One tsp. of dried basil leaves

One tsp. of oregano leaves

Two tsp. of garlic powder

One cup tomato paste (approximately  2 medium sized tomato)

Half cup raisin paste (Approximately 1 cup raisin

Salt to taste

Two tbsp. of oil

Marinate the pork loin with salt, garlic, basil, and oregano. Keep in the refrigerator.Make a smooth paste of tomato and raisin. Heat oil in a heavy bottomed skillet in medium. Fry the pork loin for few minutes. Then take out and keep aside. In the same oil add the tomato-raisin paste. Fry for few minutes, and then add the pork chops into it. Cover the skillet , and let it cook , occasionally flipping the chops, until the gravy becomes very thick. Mean while pre heat the oven at 350 degree fahrenheit. Take an oven proof plate, spray oil in it. Switch off the stove. Arrange the chops on the plate. Pour the gravy over the chops. Cover the plate with an aluminum foil, and bake for half an hours. Serve with fried mixed vegetable, and salad.