I love capsicums for this colour and the fresh brightness they give to the flavour of a dish. I served this over smashed potatoes, but it is also great accompanied by rice, pasta or couscous.
Pork Chops with Capsicum Sauce
I have used red and yellow capsicums in this recipe, but all red capsicums work just as well.
4 x 150-175g pork loin chops
1 tablespoon tomato paste
2 medium red capsicums, sliced
1 medium yellow capsicum, sliced
1 medium onion, sliced
3 cloves garlic, thinly sliced
½ cup red or white wine
chopped fresh parsley (optional)
1 Heat a heavy-based frying pan over a medium-high heat, add a little oil and swirl to coat base of pan. Season pork with salt, add to pan and cook for 2-3 minutes each side or until browned. Remove pork from pan and set aside.
2 Reduce heat to medium, add capsicums and onion to pan, cover and cook, stirring occasionally, for 5 minutes or until
vegetables soften. Add garlic and tomato paste and cook, stirring
occasionally, for 1-2 minutes longer or until fragrant.
3 Stir in wine, bring to the boil and simmer, stirring
occasionally, for 4-5 minutes or until liquid reduces slightly. Return pork with any juices to the pan, pushing pork into capsicum mixture, cover and cook for 5 minutes longer or until pork is cooked. Remove pan from heat and rest for 5 minutes before serving. Serve scattered with parsley, if desired.
Happy cooking and eating.
Recipe by Rachel Blackmore
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