INGREDIENTS
Serves Four
4 pork chops or escalope's
1 onion
1 clove garlic
2 red peppers
2 tsp paprika
1 tsp tomato puree
200ml chicken or vegetable stock
200ml crème fraiche
Chopped fresh parsley
METHOD
Heat a tablespoon of olive oil in a large frying pan and cook the pork chops or escalope's for two minutes on each side until lightly golden brown. Remove to a plate.
Finely slice the onion, peppers and garlic and add to the pan you had sealed the pork in. Cook over a moderate heat for about ten minutes until soft and translucent.
Stir in the tomato puree and then pour over the stock. Return the pork to the pan and simmer for five minutes until slightly syrupy. Add the crème fraiche and some seasoning and simmer for two more minutes before stirring in a handful of chopped fresh parsley.
SERVING SUGGESTIONS
4 pork chops or escalope's
1 onion
1 clove garlic
2 red peppers
2 tsp paprika
1 tsp tomato puree
200ml chicken or vegetable stock
200ml crème fraiche
Chopped fresh parsley
METHOD
Heat a tablespoon of olive oil in a large frying pan and cook the pork chops or escalope's for two minutes on each side until lightly golden brown. Remove to a plate.
Finely slice the onion, peppers and garlic and add to the pan you had sealed the pork in. Cook over a moderate heat for about ten minutes until soft and translucent.
Stir in the tomato puree and then pour over the stock. Return the pork to the pan and simmer for five minutes until slightly syrupy. Add the crème fraiche and some seasoning and simmer for two more minutes before stirring in a handful of chopped fresh parsley.
SERVING SUGGESTIONS
Mashed swede (rutabaga) or cauliflower rice, and perhaps some green beans.
From original recipe here
From original recipe here
All the best Jan
26 comments:
This sounds like another good one. I have trouble though when I cook pork that way, it seems to turn out tougher than when I cook it longer at a lower temp. I think I could adjust this recipe to do that though.
Thanks!
Looks good
I'm reminded I'm out of paprika.
Wonderful dish and I love the idea of mashed suede and also cauliflower. I think they call suede over here rutabaga. I haven't bought one in a long time. Thanks for the recipe and links Jan. All the best!
Not for me - but enjoy.
Very flavourful and moreish!
Looks delicious. Except I'm not fussed on peppers.
Looks good Jan.
Tasty. Peppers add piquancy to dishes - good raw, too.
Sounds delicious! Take care, have a great day!
I love red peppers :D
This certainly looks very tasty. Thanx Jan.
God bless.
So yummy -Christine cmlk79.blogspot.com
Looks so good
Looks very full of flavor!
Yummy! And I am so hungry just now! Have a great week!
That would improve my pork chop suppers!
This looks and sounds delicious. We love red bell pepper, so this is perfect for us. Thank you for sharing this recipe, I will definitely try this.
I just left a comment and then I got a "Whoops" message and it went away. So I'm trying again - this looks and sounds delicious. We love red bell pepper and this is something I would definitely make. I copied and saved the recipe - thank you so much for sharing!
Dank je. It looks delicious.
That sure looks good. I like pork chops but when I make them they are never as tender as I would like.
We had pork chops earlier this week and used a different recipe, also easy. The shops were seasoned and seared, then removed from the pan and some chicken brother, sweetener (honey or brown sugar) added, then some apple cider vinegar and a small slice of butter. This recipe sounds like another one to try in the future provided I already have all the ingredients available.
this sounds delicious...i like the ingredients!!
This looks good! Would be even easier if all the vegs were pre-chopped. I had to ask Alexa what escalope was though LOL
Nice one.
Se ve bien esta receta. Besos.
Oh that looks good
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