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Hungarian Pork Chops
Ingredients
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1 tablespoons oil
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4 boneless pork chops
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2 tablespoons flour
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2 onions, chopped
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1 red pepper, sliced
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1 tablespoons Paprika
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1 tablespoons Paprika
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½ teaspoon Minced Garlic
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¼ teaspoon Ground Black Pepper
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400 gram (14 ounce) tin chopped tomatoes
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2 tablespoons tomato purée
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300 millilitre (½ pint) chicken stock
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Schwartz Sea Salt and Black Pepper to season
Key Products
Instructions
- 1 Score the pork chops with a knife on both sides. Season with Salt and sprinkle with the flour.
- 2 Heat 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.
- 3 Add 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.
- 4 Serve with pasta or boiled potatoes.
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