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Ingredients
- 2 pork chops, chopped
- 4 medium potatoes, chopped
- 2 tbsp chopped onion
- 2 tomatoes, chopped
- 1 tbsp tomato puree
- 1 yellow pepper, chopped
- 200ml hot beef or veggie stock
- 1 tbsp paprika
- Some fresh parsley
- 1-2 tsp cornflour
Directions
- Bring the potatoes to the boil then leave to simmer for 15 minutes until just cooked. Drain.
- Toss the chops in the paprika.
- Fry the onion with the pork for a few minutes.
- Add the tomatoes, puree, pepper and stock and simmer for a few minutes.
- If you want to thicken up the sauce, remove some of the sauce, mix in the cornflour and return to the pan.
- Add the potatoes and parsley. Leave to simmer for another 5-10 minutes until everything is nice and hot.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 621g | |
| Recipe makes 2 servings | |
| Calories 679 | |
| Calories from Fat 282 | 42% |
| Total Fat 31.35g | 39% |
| Saturated Fat 12.0g | 48% |
| Trans Fat 0.0g | |
| Cholesterol 99mg | 33% |
| Sodium 868mg | 36% |
| Potassium 2303mg | 66% |
| Total Carbs 68.57g | 18% |
| Dietary Fiber 10.4g | 35% |
| Sugars 7.17g | 5% |
| Protein 32.63g | 52% |
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