This hearty winter warmer has developed over the years from a tasty tomato and pork dish that my mother used to make to a flavoursome Pork Casserole with additional ingredients and herbs & spices. You can play around with the recipe to create your own variations based on your tastes then slow cook in the oven for a good, hearty taste.
Serve with jacket potatoes and grated cheese or rice, and spinach or asparagus.
- Servings : 2-4
- Prep Time : 20m
- Cook Time : 2:30 h
- Ready In : 3:0 h
- Pork Chops – loin chops or chops on the bone, ideally thick (1-2 chops per person)
- Passata – 650g jar
- Red Kidney Beans – small can approx 220g
- Baked Beans – good quality, 440g can
- Onions – 3 med to large – cut into large chunks for flavour
- 1 Green Pepper – sliced
- 1 Red Pepper – sliced
- Courgettes or other veg if required
- Tomatoes – 6 medium (cut in halves) or smaller tomatoes (whole) if preferred
- Olive Oil
- Good pinch of Low Sodium Salt
- Fresh Chilli Peppers – 1 red, 1 green – sliced
- 10 Cardomon Pods
- 1/2 teaspoon Cumin
- 1/2 teaspoon Coriander
- 1/2 teaspoon Garam Masala
In a 2nd frying pan, pour the 650g jar of Passata. Add a small tin red kidney beans and a whole tin of quality baked beans. Heat the passata and bean mix until it bubbles then turn the heat down for another 5 minutes. Add other beans if required.
Fry the pork chops in a large non-stick frying pan until browned and seared on both sides
Put the chops into a large casserole pot
In the frying pan used for the chops, fast fry on a high heat the onions and peppers (1 red, 1 green) plus courgettes etc if required. They should be lightly browned, not fully cooked and add to the casserole dish with the chops
Take 6 medium tomatoes cut in half and fry in the pan in a little olive oil and oregano, lightly browned and add to the casserole mix
Fry the chilli peppers and add to the casserole mix (or can just be added to the casserole)
Take 10 cardomon pods and crush with a mortar and pestle, add the mix to the casserole
Add ground coriander, cumin, turmeric and garam masala and stir into the casserole
Add piece of ginger and add water
Cook on a high heat for 20 minutes (230 degrees)
After 20 minutes, reduce the heat to 180 degrees and cook for approximately 2 hours
After 1 hour check the liquid level and add in hot water as required
Hints & Tips
Cooking the chilli peppers in the frying pan will create some very strong fumes so beware!
Try not to add more than the recommended spices which provide the flavour without blowing your head off and overtaking the taste!
- Large good quality Casserole Dish
- Large non-stick Frying Pan
- 2nd frying pan
- Pestle & Mortar