No Count Paprika Pork

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

Method:

  1. 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.
  2. Cook the onion, peppers and garlic in the same pan for about five minutes.
  3. Stir in the tomato puree, paprika and then add the stock. Season to taste
  4. Return the pork to the pan and simmer for about ten minutes.
  5. 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.)
  6. 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.

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