PORK CHOPS WITH TOMATO JAM AND CRISPY LEEK

• 1/4 cup extra virgin olive oil and 6 extra tablespoons (for leek)
• 1 fresh onion, sliced
• 3 cloves of garlic, finely chopped
• 4 ripe tomatoes finely chopped
• 2 tablespoons of mirin (or white wine vinegar and 1 tablespoon of sugar)
• 4 pork chops (about 2 cm thick)
• salt and freshly ground pepper
• 1 leek (white part only) well washed

Preheat the oven to 200 degrees. Heat 1/4 cup olive oil in a pan. Add the onion and the garlic and cook until they become transparent, about 3 minutes.

Add tomatoes and mirin (or vinegar and 1 tablespoon of sugar). Boil while stirring to moderate heat, until the mixture becomes almost dry or about 15 minutes.

Heat 2 tablespoons of olive oil in a large pan. Season the steaks with salt and pepper. Sauté until they get a nice golden-brown color, about 1.5 minutes on each side. Transfer them to a baking pan and roast them for about 5 minutes in the preheated oven.

Add the remaining 4 tablespoons of olive oil to the pan. Chop the white part of the leek. Add the leeks to the hot olive oil and fry until crisp.