Porkchop in Tomato Sauce

This is our dinner yesterday. I used a marinating sauce called Chinese Marinade, but it has a strong taste of rice wine. I thought we will spoil this food, but because I did some trick of adding sugar and bell pepper it really helps to change the taste, it became so delicious, my hubby likes it too. I really like to removed the fat of the porkchop but it is so tempting since we didn't eat porkchop for so long. Anyway, to live longer... I will try at least once a week to cook a dish that's using tomato sauce. For all we know, tomato is a good source of lycopene. So, I've better browse and look for the dishes that's using tomato sauce. Well, my hubby got stocked in traffic in his way home, so I ate first because I was really hungry and I cannot wait for him hehehe...
 Here is the recipe if you want to try:

INGREDIENTS:
1/2 porkchop
1 pack of tomato sauce
baguio beans, carrot, bell pepper  ( the quantity of the vegetables depends on your serving)
garlic and onion
sugar, salt and pepper to taste

PROCEDURE:

1. Marinate the pork in soy sauce, sugar, and cornstarch (if you have a ready-made marinating sauce, you can use it). Leave it for half an hour.
2. After marinating, fry the porkchop for a while. Then remove from heat.
3. Using the oil in frying the porkchop, saute the garlic and onion. When the aroma comes out, bring back the porkchop. Add the tomato sauce and simmer it for 15 minutes.
4. Add the vegetables, salt, sugar and pepper. Simmer it until the vegetables are tender. serve hot.