Friday, 1 June 2012

Pork Chop with Peppers and Cider

Sometimes there is nothing really to say why I do a dish or a recipe, so I'll let the ingredients and the pictures tweak your interest.

You can use any pepper, but I wanted a bit of colour and that is why I used yellow and green. Also you will get more flavour if the chop is on a bone, but not an issue if they are not

  • 3tbsp vegetable oil
  • 2 pork chops
  • 1 onion sliced
  • 1 garlic clove, finely chopped
  • 1tsp smoked paprika
  • 300ml cider
  • 400g tinned tomatoes
  • 1 yellow pepper, sliced
  • 1 green pepper,sliced
  • 2 bay leaves
  • salt and pepper to season
  • (serves 2)

Add 1tbsp of oil into a frying pan and bring to a high heat, place the chops in the pan and brown them off.

Once browned remove from the pan and put to one side. Turn down the heat on the frying pan and add other 2 tbsp of oil and throw in the sliced onions.

Cook the onions for a few minutes, add the garlic and then cook for 5 minutes, stirring to ensure they don't burn.

Stir in the smoked paprika and cook for a few minutes then place the pork chops back into the pan. Turn up the heat and add the cider, bring the cider to a rapid boil and reduce to the cider to half the amount.

Add the tomatoes, peppers, bay leafs and stir all together then season to taste.

Bring to the boil and then reduce heat and cook for a minimum of 40 minutes. I actually cooked it for 1.5 hours so the meat was very moist and tender.

I served it with brown rice, but any rice would be fine, as would cous cous and bulgar wheat

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