Paprika Pork with Peppers
Yield
4 servingsPrep
15 minCook
35 minReady
50 minTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | ounces |
butter
|
|
| 4 | each |
pork loin chops
trimmed |
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 1 | clove |
garlic
crushed |
|
| ½ | pint |
vegetable stock
|
*
|
| ¼ | pint |
white wine
dry |
*
|
| 1 | teaspoon |
paprika
|
|
| 1 | each |
sweet red bell peppers
halved,seeded, sliced |
|
| 7 | ounces |
creme fraiche
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 57.8 | ml/g |
butter
|
|
| 4 | each |
pork loin chops
trimmed |
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 1 | clove |
garlic
crushed |
|
| 237 | ml |
vegetable stock
|
*
|
| 118 | ml |
white wine
dry |
*
|
| 5 | ml |
paprika
|
|
| 1 | each |
sweet red bell peppers
halved,seeded, sliced |
|
| 202.3 | ml/g |
creme fraiche
|
*
|
Directions
Melt butter in a large frying pan and fry chops for 3 to 4 minutes until browned.
Season.
Add garlic, stock, wine and paprika.
Cover and cook for 20 minutes, turning chops once.
Add sliced peppers and stir in cream fraiche.
Simmer over low heat for 10 minutes until chops are cooked.
