Pork Steak In Pizzaiola Sauce

• 2 tbsp olive oil, divided
• 4 None pork cutlets, halved, pounded thin
• 1 None onion, chopped
• 2 None garlic cloves, finely chopped
• 2 tbsp tomato puree
• 2 None cans 14 oz chopped tomatoes
• 1 cup tomato juice
• 2 tbsp capers, drained, divided
• 2 stalks rosemary (reserve a few leaves for garnish)
• 5 None anchovy fillets, halved
• pinch None sugar

1. Heat 1 tbsp of the oil in a large non-stick pan and fry the pork over a high heat for 1-2 mins each side. Season with salt and pepper and remove from the pan. Add the remaining oil to the pan, add the onion and garlic and cook until softened. Stir in the tomato puree and cook for 1-2 mins. Add the tomatoes and tomato juice and bring to a boil.
2. Stir in three-quarters of the capers, the rosemary and the anchovies and simmer for about 3 mins. Remove the rosemary stalks, add the pork and cook for a another 2 mins. Season with salt, pepper and sugar. Serve sprinkled with the reserved capers and rosemary leaves. Serve with ciabatta bread if desired.

olive oil, pork cutlets, onion, garlic, tomato, tomatoes, tomato juice, capers, stalks rosemary, anchovy, sugar

Taken from recipes-plus.com/api/v2.0/recipes/19320 (may not work)