My dilemma this evening, I needed to cook dinner and wasn't sure how long my hubby would be, what to cook. Well in the fridge was chicken (had that last night), sausages and pork chops. I needed to choose something that I could cook and it wouldn't spoil if left in the oven longer.
I decided to use the pork chops and use a Hungarian influence on them.
Ingredients
3 tblsp olive oil
3 Pork chops
2 onions, sliced
1 clove garlic, sliced
1 red pepper, sliced
1 tsp caraway seeds
1 tblsp paprika
1/4 tsp cayenne pepper
1 tin chopped tomatoes
1 chicken stock cube
water
salt & pepper
1 tblsp cornflour
Method
In a cast iron casserole fry off the pork chops so that they are gently coloured on both sides, throw in the onion and saute for a couple of minutes, add the garlic, caraway seeds, fry for another minute, add the peppers, cayenne, paprika and tomatoes, crumble in the chicken stock cube and add water until the chops are covered, season with salt and pepper, bring to the boil, cover and simmer for 40 minutes.
Remove the lid and pop in the oven Gas 6 and leave until family are ready to eat dinner.
Put casserole back on heat, mix cornflour with cold water until no lumps, pour into the casserole and stir, this will thicken the sauce.
Serve with new potatoes.
