Oven Chop

• 1 onion
• 3 mushrooms
• 12 tablespoon oil
• 1 lamb chop
• 0.5 (8 ounce) can tomatoes
• salt
• pepper
• 1 pinch herbs

1. Peel and slice the onion.
2. Wash and slice the mushrooms.
3. Heat the oil in a frying pan over a medium heat.
4. Fry the onion for 3-4 minutes to soften it.
5. Add the chop to the pan, and cook on both sides for a few minutes, to brown.
6. Add the mushrooms, and cook for another minute.
7. Put the chop into a casserole or ovenproof dish and pour the onion and mushrooms on the top.
8. Heat the tomatoes in the frying pan with the meat juices.
9. Add these to the casserole, with the salt, pepper and herbs.
10. Cover with a lid or cooking foil.
11. Bake in a hot oven (400F/200C/Gas Mark 6) for 45 minutes, removing the lid for the last 15 minutes, to reduce the sauce to make it thicker.
12. If serving with a jacket potato, scrub and prick the potato, and cook it in boiling water for 10 minutes.
13. Drain the potato.
14. Lift it out carefully and put it into the oven to bake with the casserole for 30-45 minutes, according to size.

onion, mushrooms, oil, chop, tomatoes, salt, pepper, herbs

Taken from www.food.com/recipe/oven-chop-464524 (may not work)