Paprika pork with red peppers

Lightly spiced and satisfyingly creamy, this pork recipe needs only a handful
of ingredients. This is my interpretation of a classic, the addition of sliced
red peppers giving the dish more depth and texture.
SERVES 4

INGREDIENTS 4 pork chops or escalopes 1 onion 1 clove garlic 2
red peppers 2 tsp paprika 1 tsp tomato puree 200ml chicken or vegetable
stock 200ml crme fraiche Chopped fresh parsley

METHOD
Heat a tablespoon of olive oil in a large frying pan and cook the pork chops
or escalopes for two minutes on each side until lightly golden brown.
Remove to a plate.

Finely slice the onion, peppers and garlic and add to the pan you had sealed
the pork in. Cook over a moderate heat for about ten minutes until soft and
translucent.

Stir in the tomato puree and then pour over the stock. Return the pork to the
pan and simmer for five minutes until slightly syrupy. Add the crme fraiche
and some seasoning and simmer for two more minutes before stirring in a
handful of chopped fresh parsley.

Serve with mashed potatoes or fluffy rice and green vegetables.