Pork capsicum stew
6h 30m·Australian
Pork capsicum stew
Ingredients
- 1 tbsp olive oil
- 4 (200g each) pork midloin chops, fat and rind removed
- 1 large brown onion, sliced
- 3 garlic cloves, crushed
- 1 red capsicum, sliced
- 1 yellow capsicum, sliced
- 2 tbsp plain flour
- 400g can diced tomatoes
- 3/4 cup chicken stock
- 3 fresh thyme sprigs
- 150g rainbow silverbeet, shredded
- Soft polenta, to serve
- Sliced bread, to serve
Instructions
3 steps
- 1
Heat oil in a large, deep frying pan over medium-high heat. Cook both sides of pork for 5 to 7 minutes or until browned. Transfer to a 4.5 litre-capacity slow cooker.
- 2
Add onion, garlic and capsicum to pan. Cook, stirring, for 3 to 4 minutes or until softened. Add flour. Stir to coat. Add tomato and stock. Bring to the boil. Pour mixture over pork. Stir in thyme.
- 3
Cook, covered, on LOW for 6 hours or until pork is tender. Stir in silverbeet. Cook for 3 to 5 minutes or until just wilted. Serve with polenta and bread.
360 min
Progress
0 / 3 steps