Pork Chop Hotpot

4 Pork chops & flour for dusting
225g shallots, peeled and chopped
2 garlic cloves peeled and chopped
50g sun-dried Tomatoes
400g can Plum Tomatoes
2 tbsp olive oil
150ml red wine
150ml chicken stock
3 tbsp tomato puree
2 tbsp Oregano *
Salt and freshly ground pepper
Oregano to garnish
* I used dried Oregano as no fresh indoors. Just as good.

Trim the Pork chops, removing excess fat and clean with kitchen paper. Dust with a little flour and reserve.
Cut the shallots, chop the garlic and slice the sun-dried tomatoes.
Heat the oil in a large frying pan and cook the Pork chops for about 5 minutes, turning occasionally, until Brown.
Carefully lift out the pan and reserve.
Add the shallots and cook for about 5 minutes, stirring occasionally.
Place the chops in the slow cooker and scatter over the onions, garlic and sun-dried tomatoes. Pour over the can of tomatoes and their juice.
Blend the red wine, stock and tomato puree together and add the chopped Oregano. Season to taste and pour over the chops.
Cover and cook on low for 5 - 7 hours until the chops are tender.
Adjust the seasoning if required and scatter with Oregano leaves. Serve with new potatoes ( or baby salads ) and a green veg of your choice. I had Green beans. Enjoy .

I used two large Pork chops and they took about 5 1/2 hours to cook.