1 tbsp olive oil
4 pork chops or equivalent leftover roast pork
1 onion, peeled and sliced lengthwise
2 cloves garlic minced
2 red bell peppers, seeded and sliced lengthwise
2 tsp paprika
2 tsp tomato puree
200ml chicken or vegetable stock
100ml creme fraiche
1 handful freshly chopped parsley
salt and freshly ground black pepper to taste
If using fresh pork, heat olive oil in a large frying pan on high heat and cook pork chops for two mins on each side until lightly golden brown. Remove to a plate. If using leftover roast pork, cut into bite-sized chunks but there is no need to cook at this stage.
Add onion, peppers and garlic to the pan, cover and cook until soft and translucent, about 7 mins. Stir in the tomato puree, paprika, salt, pepper and stock. Add the pork to the pan (previously cooked chops or leftover roast) and simmer for 5 mins until sauce is lightly syrupy. Add the creme fraiche and simmer for 2 mins before stirring in the parsley.
Serve with mashed potato or steamed rice and green vegetable.
Serves 4