Peppered Pork Pot
1 Tbsp olive oil
4 boneless spare rib pork chops, about 700g
1 onion, chopped
1 red pepper, halved, cored and sliced
1 orange or yellow pepper, halved, cored and sliced
2 garlic cloves, chopped
2 Tbsp plain flour
400g can chopped tomatoes
200ml chicken stock
a few thyme sprigs
salt and pepper
1. Heat the oil in a fry pan, add the pork chops and brown on both sides. Remove and transfer to a plate.
2. Add the onion to the pan and fry, stirring for 5 minutes until lightly browned. Stir in the peppers and garlic and fry for 1 minute. Stir in the flour, then add canned tomatoes, stock, thyme and season with salt and pepper. Bring to the boil stirring.
3. Transfer pork chops to the slow cooker and cover with the tomato mixture. Cover and cook on low for 8-10 hours.