Ingredients
| 2 tablespoons olive oil | |
| 4 pork scotch fillets or pork chops | |
| 1 chorizo (approx 100g), thinly sliced | |
| 1 onion, sliced | |
| 2 carrots, peeled and sliced | |
| 2 red capsicums, sliced | |
| 2 cloves garlic, minced | |
| ½ teaspoon smoked paprika | |
| 2 large potatoes, peeled and cut into 5mm slices | |
| ½ cup white wine or dry sherry | |
| ½ cup chicken stock or water | |
| ½ cup green olives | |
| 2 tablespoons finely chopped parsley |
Instructions
| 1. | Heat the oil in a wide frying pan with a lid. |
| 2. | Season the pork generously and brown on each side, then remove and set aside. |
| 3. | Add the chorizo, onion, carrot and capsicum. Fry until soft, add the garlic and smoked paprika to the pan and cook for a minute. |
| 4. | Add the potatoes to the pan and fry for a few minutes. |
| 5. | Add the white wine and cook until bubbling, then add the pork back to the pan along with the chicken stock and olives. |
| 6. | Cover, lower the heat to a gentle simmer and cook for another 10-15 minutes or until both the pork and potatoes are tender. |
| 7. | Scatter with the parsley, adjust the seasonings and serve. |
Recipes & food styling Ginny Grant Photography & styling Greta van der Star
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