Ingredients
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4 pork loin chops
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3 tablespoons oil
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2 garlic cloves, peeled and crushed
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2 tablespoons paprika
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1 (15 ounce) can chopped tomatoes
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1 tablespoon sugar
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1 teaspoon caraway seed
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3 ounces mushrooms
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1 sprig parsley (to garnish)
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sour cream, to serve
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1 red bell pepper and 1 yellow bell pepper, seeded and sliced
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2 onions, peeled and sliced
Instructions
- Trim off excess fat from pork. Preheat the oven to 170 C (325 F). Heat the oil in a frying pan. Add the pork and fry quickly on both sides. Transfer to an ovenporoof casserole dish. Add onions, garlic and paprika to the pan and fry for 3 minutes. Stir in tomatoes, sugar, caraway seeds and season to taste. Bring to the boil.
- Add peppers and mushrooms and pour over the meat. Cover with a lid and bake for about 1 hour until the pork is tender. Garnish with parsley. Serve with sour cream for spooning over each serving and rice.