Succulent port loin chops smothered in a rich spicy tomato sauce chunks of delicious peppers onions and mushrooms served with creamy mash potato and fresh vegetables.

Serves 4.

6 lean Pork loin chops

1 large red pepper, deseeded and chopped

1 large yellow pepper, deseeded and chopped

1 large red onion, skinned and chopped

250g mushrooms, cleaned and shopped

3 fresh tomatoes, chopped

½ tsp lazy garlic

½ tsp lazy chilli

1tsp smoked paprika

500ml passata

Salt and freshly ground black pepper

1tsp fresh rosemary, chopped

1 chicken stock cube dissolved in 100ml of hot water

1tbs of fresh parsley, chopped

Method

Heat a non – stick lidded saucepan over a medium heat, place in the pork loin chops and cook for 3 minutes on each side, remove from the pan.

Add the peppers, onions, mushrooms and tomatoes and cook for 5 minutes, stirring occasionally.

Add the garlic, chilli, paprika, salt, pepper and fresh rosemary and stir to combine.

Add the passata and chick stock stir again to combine.

Turn the heat down to low and cook gently for 30 minutes until all the ingredients are cooked.

Sprinkle with fresh parsley.

Serve with mashed potato or crusty bread for dipping.