Prep 5 mins
Cook 2 mins
- 4 pork loin chops, trimmed
- 2 garlic cloves, crushed
- 2 (400 g) cans diced tomatoes with basil and oregano
- 1⁄2 cup pure cream
- Heat a large, non-stick frying pan over medium-high heat. Cook pork for 2 minutes each side or until golden. Add garlic and tomato. Stir to combine. Bring to the boil. Reduce heat to low. Simmer, covered, for 2 hours.
- Increase heat to medium. Add cream. Simmer, stirring occasionally, for 15 minutes or until sauce has thickened. Serve pork topped with tomato mixture.