I had some olives and a pork chop leftover (from separate meals) and was looking for something to use them up. So I came up with this simple dish of mushrooms with garlic, tomatoes and olives and a pan fried pork chop. Great for a quick midweek meal as the whole thing just takes 15 minutes.
Don’t faff around too much with this. It’s a simple stomach filler so all you need to do is tidy up the mushrooms, bash the garlic around a bit and cook everything off in a pan. Tinned tomatoes and some herbs round it off.
200g chestnut mushrooms
100g black olives
Half tin chopped tomatoes
1 clove garlic, crushed
1 tsp chopped parsley
Season with salt and pepper then fry the chop with some oil in a medium sized frying pan.
Once it’s done put it somewhere warm to rest.
Fry the mushrooms in the same pan and once they’ve taken on some golden colour turn the heat down slightly and add the garlic and olives.
Cook for another minute or so before adding the tomatoes.
Let them break down over five minutes.
Check the seasoning and finish with the parsley before serving alongside the pork chop.