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Brenda’s Mexican pork chops

By Lynda Ingham-Brown

Serves 4

Difficulty Easy

Prep Time 5 minutes

Cooking Time 30 minutes

Ingredients

2 T olive oil
4 pork loin chops
1 onion, chopped
210 g tomato purée
1 T vinegar
1 T Worcester sauce
1 T sugar
1 t paprika
1 t chilli flakes
1 t cayenne pepper
Sea salt and freshly ground black pepper, to taste
Mashed potato, for serving

Method

Heat 1 T oil in a large pan and brown the chops. Set aside.

In the same pan, heat the remaining oil and brown the onion until lightly golden. Add the tomato purée, vinegar, Worcester sauce, sugar, paprika chilli and cayenne pepper and cook for 15 minutes.

Return the chops to the pan and season to taste. Cook for 5–10 minutes.

Serve with mashed potato.

Cook's note: “I am definitely a child of the seventies because I remember thinking this dish was incredibly exotic – it must have been the paprika and cayenne pepper! My mom used to make it in an electric frying pan – do they even exist anymore?” – Lynda Ingham-Brown

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