members recipes

A very simple and quickly made dish full of flavour

Ingredients
2 free-range pork chops
hot pimenton, freshly ground pepper, olive oil

courgettes/zucchini
mushrooms
vine tomatoes
onions
garlic
ginger
tomato paste
salt, pepper, hot and sweet pimenton (smoke Spanish paprika), mixed dried herbs de provence

rice, pinch of saffron

Method
Marinate the chops in a mix of olive oil, freshly ground (multi-coloured) pepper and hot pimenton (Spanish smoked paprika) for at least three hours, over night if you can.

Heat your frying pan until smoking hot and sear the chops on both sides, seasoning with salt as you fry them. Remove from the pan and keep warm.
Turn the heat down to medium, add the rest of the marinade to the pan and cook the vegetables, ginger and onions until the onions are soft. Add a generous dollop of tomato paste, stir for a while, add the quartered vine tomatoes and the chopped garlic, season with salt, pepper, hot and sweet pimenton and mixed herbs, stir through. Nestle the chops in between the veg, put on a lid and cook until the chops are done.

For the rice, soak a pinch of saffron threads in a couple of table spoons of hot water and add that to the rice when it\'s boiling and stir thoroughly before you turn the heat down.

Arrange the chops on a bed of the veg and serve with saffron rice.