For the sauce: small handful chopped onion, softened; add 1 heaped dstsp garlic puree, half a tin of tomatoes, 1 heaped tsp tomato puree, 1 heaped tsp oregano, 1 heaped tsp basil; S+P (generous), 1 scant tsp Worcestershire sauce and 1 scant tsp sugar. Break the tomatoes up with the back of a spoon and cook through.
Dry-fry 1 pork chop to seal in hot wok and transfer to a closed casserole on top of a bed of sliced peppers and courgettes. Sprinkle over a third of a tin of cannellini beans and pour on sauce. Bake in a hot oven for 25-30 minutes. Probably better with rice but I fancied spuds......
