Serves: 4 people.
Preparation Time: 15 minutes to prep, 1 hour 45 minutes to cook.
- 2 tbsp olive oil
- Salt and pepper
- 4 thick lion pork chops
- 1 medium onion
- 1 red pepper
- 1 yellow pepper
- 2 sticks of celery
- 2cm root ginger
- 2 garlic cloves
- 4 tbsp brown sugar
- 3 tsp dry mustard
- Juice of 1 lime
- 1/2 tbsp west Indian hot sauce
- 3 tbsp tomato puree
- 400g can tomatoes
- 150ml water or chicken stock
- boiled rice to serve
- Preheat the oven to 160C / 325F / gas mark 3.
- Heat the oil in a frying pan, season the chops and brown them on both sides. Put them in an oven proof dish in which they can lie in a single layer.
- Roughly chop the onion, peppers and celery.
- In the fat left in the pan, cook the onion, peppers and celery until they are quite soft and onion is pale gold.
- Finely chop the ginger and garlic and add into the pan. Cook for another minute, then stir in the sugar, mustard, lime and hot sauce.
- Cook for another minute before adding the tomato puree and tomatoes.
- Season well and then add in water or stock and stir again.
- Pour the sauce over the chops and cook in the preheat oven for 1 1/2 hours or until the pork is tender and cooked through, and the sauce has reduced. Cover with foil if needed towards the end of cooking if overbrowning.
- Serve with our very own rice and peas or just normal basmati or long grain rice.