Creamy Paprika Pork With Chorizo Sausage

Cooking time:

Serves:2 people

Rating: 14 votes, average: 2.29 out of 514 votes, average: 2.29 out of 514 votes, average: 2.29 out of 514 votes, average: 2.29 out of 514 votes, average: 2.29 out of 5


Ingredients

  • 225g (8oz) Lean pork leg or shoulder steaks
  • 50g (2oz) Chorizo sausage
  • 5mlsp (1tsp) Oil
  • 1 Clove garlic, crushed
  • 1 Onion, sliced
  • 400g (1) Can chopped tomatoes
  • 10g (2tsp) Paprika
  • 60ml (2tbsp) Greek yogurt
  • 1 Sprinkle fresh parsley

Preparation

Preheat oven to 160°C/Gas Mark 3.

Method

Heat 5ml (1tsp) oil in a large pan and cook 225g (8oz) lean pork leg or shoulder steaks, cut into small cubes, and 50g (2oz) chorizo sausage, sliced, for 3-4 minutes until browned.

Add 1 clove garlic, crushed, and 1 onion, sliced, cook for a further 3-4 minutes.

Add 400g (approx) can chopped tomatoes and 10g (2tsp) paprika, place in oven and cook for 1-1½ hours until pork is tender. Carefully stir through 60ml (4tbsp) Greek yogurt and serve sprinkled with parsley and a dusting of paprika.

Serving Suggestion

Serve with parsnips mashed together with lots of black pepper and a knob of butter and steamed green beans.

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