罐頭番茄燴芝士釀豬扒

材料：
罐頭車厘茄200克
芝士2片
無骨豬扒200克
蒜頭1粒

醃料：
鹽少許
黑椒少許
粟粉少許

調味：
鹽少許
糖少許
迷迭香少許

做法：
1.
豬扒用刀背拍鬆，對摺，每塊豬扒夾入半塊芝士片，加醃料略醃。
2.
燒熱油，放入豬扒，兩面煎至轉色，撈起。原鑊爆蒜頭，加入車厘茄連汁同炒，加迷迭香拌勻。
3.
豬扒回鑊，蓋上收中火燜8分鐘，加鹽和糖調味。撕碎1塊芝士片，鋪上面。蓋上，焗至芝士融化。上碟後剪開，淋上醬汁和車厘茄。

Braised tomato and pork chop stuffed with cheese
Ingredients:
Canned cherry tomato 200g
Cheese 2 slices
Boneless pork chop 200g
Garlic 1 clove

Marinade:
Salt Little
Black pepper Little
Cornstarch Little

Seasoning:
Salt Little
Sugar Little
Rosemary Little

Steps:
1.
Flatten pork chop with back of knife blade. Put ½ of cheese on pork chop, fold it. Marinate with salt, black pepper and cornstarch.
2.
Heat the oil, pan fry pork chop and brown the both side. Pan fry garlic, put in cherry tomato and a little rosemary.
3.
Return pork chop to pan. Cover the lid and cook in mid-heat for 8 minutes. Season with salt and sugar. Put on a piece of cheese. Cover the lid, heat until cheese melt. Cut pork chop in small pieces, put on sauce and tomatos.