6 midloin pork chops
4 Tbs olive oil
2 onions, chopped
1 carrot, diced
1 stick celery, thinly sliced
4 cloves garlic, finely chopped
zest of 1 orange
1 Tbs paprika
1/2 cup red wine
350g pouch of chargrilled red capsicums
400g can Italian tomatoes in juice, mashed
2 cups beef stock
5 medium sized Agria potatoes, peeled and diced 3cm
1 tsp salt
chopped parsley for garnish
Preheat oven to 200 degC
Oil a deep roasting tray with 1 tsp of the oil, spread chops in tray in one layer & place in oven for 15 mins until they start to brown.
In large frying pan heat remaining oil over moderate heat, add onions, carrot, celery & garlic & fry until onion is soft & everything is browned.
Add the zest, paprika & wine. Let wine bubble, then add remaining ingredients except the parsley, bring to the boil.
Remove chops from oven, pour off the fat and any liquid.
Pour tomato mixture evenly over the chops, place in oven & bake 40-45 mins until everything is very tender.
Remove from oven & serve sprinkled with parsley. Serve with a green salad.
Serves 4-6