Mad Butcher's Butcher Est. 1971

+09 521 0903

Spanish Pork Chops

INGREDIENTS

- 4 pork shoulder or loin chops
- trimmed of fat
- 2 onions
- peeled and thickly sliced
- 4 pork chorizo sausages
- cut in 2cm slices
- 1 capsicum
- sliced
- 1 tsp smoked paprika powder
- 1 tbsp finely chopped fresh thyme
- 1 400g can chopped tomatoes in juice
- 1 cup red wine
Serves : 4
Cooking time: 9hrs

METHOD

1.  Place all ingredients in a slow cooker.

2.  Set to low and cook for 8 hours.

3.  Serve with mashed potatoes and stir-fried cabbage or coleslaw.

If you do not have a slow cooker:

1.  Brown the pork and onions in a little oil in a heavy-based frypan.

2.  Transfer to a lidded casserole dish with all other ingredients.

3.  Cover and cook in a pre-heated oven at 160º – 170ºC for 1 hour until meat tender.

Recipe from New Zealand  Pork 

RELATED RECIPES

Baked Lemon Grass and Chilli Chicken

Baked Lemon Grass and Chilli Chicken

Preheat oven to 200°C. Place chicken breasts in a shallow baking dish. Combine all other ingredients and pour over the chicken. Bake until the chicken is cooked through and golden (about 30 minutes). To check whether it is done, insert a skewer into the thickest part....

Tandoori-spiced chicken drumsticks

Tandoori-spiced chicken drumsticks

Heat oven to 200C. Make three deep incisions in the flesh of each drumstick, without cutting right through. Place drumsticks in a ceramic dish. Combine lemon juice, ginger, garlic, salt and chilli powder into a paste and rub all over the chicken pieces. Set aside for...

Roast chicken and caramelised alliums

Roast chicken and caramelised alliums

Heat oven to 200C. Line a large roasting tray or dish with baking paper for an easy clean up. Leaving the skins on, cut the banana shallots in half lengthways, slice 1cm off the top of the garlic bulbs and quarter red onions. Wash and pat chicken dry, stuff with lemon...