1 x 14 oz (400 g) can whole peeled plum tomatoes with juices, chopped
41⁄2 oz (125 g) fresh or frozen fava beans
handful of flat-leaf parsley, very finely chopped
sea salt and freshly ground black pepper
Directions
Preheat the oven to 400°F (200°C). Brush the meat with 1 tbsp of the oil, and sprinkle with the oregano. Season well with sea salt and black pepper. Place in a shallow roasting pan without crowding, and roast in the oven for 10-15 minutes or until golden on the outside and cooked through.
Meanwhile, heat the remaining oil in a frying pan over a low heat, and add the onion and a pinch of salt. Cook for 5 minutes until soft, then stir in the garlic and cook for a couple of seconds.
Pour in the tomatoes, including any juices, and bring to a boil. Reduce the heat slightly, and simmer for about 15 minutes.
Stir in the fava beans, and cook for another 10 minutes, adding a little water if the mixture dries out. When ready to serve, taste the sauce, and season if needed. Stir in the parsley. Place the chops in the sauce, and serve hot.