I’ve been trying out more pork dishes recently, as I tend to eat a lot of chicken and beef. This recipe has been adapted from one I found and is very quick and easy to make; the whole meal is free on No Count. If tracking, it is 5 points for the pork and sauce; you would need to weigh and track any potatoes or rice that accompanies it.
Ingredients (serves 4):
- 4 pork escalopes with all visible fat removed
- an onion, finely sliced
- a clove of garlic, crushed
- 2 peppers, finely sliced
- 3 tsp paprika
- 3 tsp tomato puree
- 200ml chicken stock
- 200ml Yeo Valley 0% crème fraiche
- 2 tsp chopped fresh sage
- 1 tbsp olive oil
- Heat the olive oil in a frying pan/wok and cook the pork for about two minutes on each side. Take the pork out and leave on a plate.
- Cook the onion, peppers and garlic in the same pan for about five minutes.
- Stir in the tomato puree, paprika and then add the stock. Season to taste
- Return the pork to the pan and simmer for about ten minutes.
- Serve the pork escalopes before adding the crème fraiche and sage to the pan with the sauce, and stir through for a couple of minutes. (Take care not to let this boil as the crème fraiche can separate.)
- Serve and enjoy!
Served here with mashed potatoes (add a splash of skimmed milk, seasoning and a dessert spoon of Yeo Valley 0% crème fraiche), broccoli and carrots.