Serves 4
4 pork chops or escalope’s
1 onion
1 clove garlic
2 pink peppers
2 tsp paprika
1 tsp tomato puree
200ml hen or vegetable inventory
200ml crème fraiche
Chopped recent parsley
4 pork chops or escalope’s
1 onion
1 clove garlic
2 pink peppers
2 tsp paprika
1 tsp tomato puree
200ml hen or vegetable inventory
200ml crème fraiche
Chopped recent parsley
METHOD
Warmth a tablespoon of olive oil in a big frying pan and prepare dinner the pork chops or escalope’s for 2 minutes on both sides till evenly golden brown. Take away to a plate.
Finely slice the onion, peppers and garlic and add to the pan you had sealed the pork in. Cook dinner over a reasonable warmth for about ten minutes till tender and translucent.
Stir within the tomato puree after which pour over the inventory. Return the pork to the pan and simmer for 5 minutes till barely syrupy. Add the crème fraiche and a few seasoning and simmer for 2 extra minutes earlier than stirring in a handful of chopped recent parsley.
SERVING SUGGESTIONS
