Pork Chop With Tomato Pasta

• 7 oz boneless pork chop
• 3 sprigs thyme
• 1 tsp butter
• 1 small onion, peeled and diced
• 1 clove garlic, peeled and diced
• 1/2 tsp olive oil
• 2 oz pasta shells
• 5 oz tomato puree
• 1 small tomato, quartered, deseeded and diced
• 1/4 cup pitted black olives, whole or sliced
• 3 sprigs oregano
• 1 pinch sugar

1. Tie string round the pork to ensure it keeps a neat shape while cooking. Tuck the thyme into the string. Heat the butter in a skillet, sear pork on both sides then cook it over medium heat for 6-8 mins. Take out of the pan, season well, set aside on a plate in the oven to keep it warm.
2. Add the onion, garlic and olive oil to the pan and cook over medium heat until softened. rnMeanwhile cook the pasta in a pan of boiling salted water according to package directions, until just tender.
3. Stir the tomato puree into the onion, bring to a boil and simmer 5 mins. Add the tomato and olives and warm through. Sprinkle in the chopped leaves from 2 of the oregano sprigs and season well, adding a little sugar to taste.
4. Drain the pasta and serve on the plate with the pork. Spoon tomato sauce over pasta. Garnish with oregano.

pork chop, thyme, butter, onion, clove garlic, olive oil, pasta shells, tomato, tomato, black olives, oregano, sugar

Taken from recipes-plus.com/api/v2.0/recipes/19405 (may not work)