Pork with Courgettes
The main ingredient in this recipe is Pork, however you can substitute this with Chicken and it is equally delicious
4 lean pork steaks
Salt, pepper and paprika
1 onion
2 tablespoons oil
3/4lb (375g) tomatoes
3/4lb (375g) courgettes
1 tablespoon tomato paste
5fl. oz (150ml) chicken stock
1oz (25g) butter
Garnish: chopped chives
Cooking time: 65 Mins but maybe cooked longer if you prefer softer vegetables
Oven Temp: 160C (325F) gas mark 3
Trim of excess fat from the pork steaks and season them with salt pepper and paprika.
Peel the onion and chop finely.
Heat the oil in a pan and seal the pork steaks until they are brown on both sides - about 2 mins on both sides. Place in a lightly buttered ovenproof dish.
Fry the onion in the oil until golden and then spoon over the steaks.
Roughly chop the tomatoes (skin them if preferred) lay them over the onion.
Wash, dry and slice the courgettes thinly and arrange over the tomatoes.
Blend the tomato paste and sugar with the chicken stock, pour over the contents of the casserole until it comes just below the courgettes.
Cover the dish and bake in the oven for 50 mins.
Remove the lid and brush the courgettes with melted butter and return to oven for a further 15 mins (until courgettes have browned.
This last part (browning courgettes) is only suitable if you are sticking to cooking times, not if you intend to cook for longer periods when the courgettes become very soft.
Garnish with finely chopped chives and serve straight from the oven.
