This Hungarian style pork chops are flavoured with Papika and Garlic and can be served with pasta or boiled potatoes for a warming winters night.

Ingredients

• 1 tbs oil
• 4 boneless pork chops
• 2 tbs flour
• 2 onions, chopped
• 1 red pepper, sliced
• 1 tbs Schwartz Paprika
• 1 tbs Schwartz Paprika Smoked
• ½ tsp Schwartz Minced Garlic
• ¼ tsp Schwartz Coarse Ground Black Pepper
• 400g (14oz) tin chopped tomatoes
• 2 tbs tomato purée
• 300ml (½ pint) chicken stock
• Schwartz Sea Salt and Black Pepper to season

Method

STEP 1Score the pork chops with a knife on both sides. Season with Salt and sprinkle with the flour.

STEP 2Heat the oil in a large sauté pan and brown the pork chops on both sides. Add the onions and fry for 2-3 minutes or until they begin to soften. Add the pepper and fry for a further 1-2 minutes, add both Paprikas, Garlic and Black Pepper. Stir and fry for 30 seconds.

STEP 3Add the tomatoes, purée and chicken stock, bring to the boil, turn down the heat and cover with a lid and simmer for 30 minutes or until the chops are cooked through.

STEP 4Serve with pasta or boiled potatoes.

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This recipe uses

Paprika

Paprika Smoked

Minced Garlic

Coarse Ground Black Pepper