Ingredients vickys smoked paprika pork chop casserole gluten dairy egg soy free
2 onions sliced or chopped
100 grams button mushrooms sliced
2 stick celery chopped
4 thick pork chops
400 grams can of chopped tomatoes
2 clove garlic crushed
2 tbsp smoked paprika
1 tbsp worcestershire sauce see link below for my gluten-free recipe
1 tbsp tomato paste / puree
50 ml hot water
1 tbsp chicken bouillon powder
1 salt & pepper to taste
1 tbsp (heaped) corn starch / cornflour
how to make vickys smoked paprika pork chop casserole gluten dairy egg soy free
Preheat the oven to gas 4 / 180C / 350°F and use a large casserole dish with a lid
Toss the onions, mushroom and celery together in a casserole dish and place the pork chops on top
Mix together in a jug the can of tomatoes, garlic, paprika, worcestershire sauce and tomato puree. Mix the bouillon and hot water together then stir that in. Add salt & pepper to taste
Pour over the chops, put the lid on and cook for 90 minutes
Remove the chops and keep warm. Put the casserole dish on the stove over a medium heat
Mix the cornstarch with enough cold water to make a slurry then stir into the bubbling sauce on the stove. Cook, stirring, until thickened
Pour the sauce & veg over the pork chops and serve with mash or rice, or boiled potatoes and seasonal veg
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