Baked Pork Chops with Tapenade and Tomato Topping

	Preparation Time: 10 minutes Cooking Time: 1 & 1/4 hours Serves: 4 Uses Essential Cuisine Olive Pesto
'The yummy topping on these tender pork chops also work well as a topping for chicken or fish. Make it in bulk and store in the freezer for easy anytime use.' ~ Annabel Langbein

INGREDIENTS

3 tbsp Essential Cuisine Olive Pesto
3/4 cup soft white breadcrumbs
Finely zested rind of 1 lemon
4 sun-dried tomatoes, very finely chopped
400g canned diced tomatoes in juice
1/2 cup white wine or water
1 tsp garlic salt
2 large tomatoes, sliced in thin rounds
1 red capsicum, cut into chunks
1 tsp salt and several grinds black pepper
4 lean pork loin chops

METHOD

To prepare topping:
Preheat oven to 180°C. Prepare topping by placing Essential Cuisine Olive Pesto in a small mixing bowl with breadcrumbs, lemon zest and sun-dried tomatoes. Mix with a fork to evenly combine.

To prepare pork:
Mix canned tomatoes with wine or water and garlic salt and pour in the base of a dish large enough to hold the pork chops in a single layer. Arrange sliced tomatoes on top and scatter over chopped peppers. Season with salt and pepper. Place chops on top.

Mound the stuffing on top of each chop. Cover dish with tinfoil and bake for 1 hour. Uncover and cook a further 10-15 minutes or until top is crispy and golden. Accompany with a kumara and potato mash or soft polenta, and lightly cooked greens.