30 ml (2 tbsp) vegetable oil
25 g (1 oz) butter
4 spare rib pork chops, boned and sliced into fork-sized pieces
225 g (8 oz) onions, skinned and sliced
45 ml (3 tbsp) plain flour
5 ml (1 tsp) paprika
450 ml (3/4 pint) chicken stock
salt and freshly ground pepper
198 g (7 oz) can corn niblets
60 ml (4 tbsp) natural yogurt, stirred
chopped parsley, to garnish
25 g (1 oz) butter
4 spare rib pork chops, boned and sliced into fork-sized pieces
225 g (8 oz) onions, skinned and sliced
45 ml (3 tbsp) plain flour
5 ml (1 tsp) paprika
450 ml (3/4 pint) chicken stock
salt and freshly ground pepper
198 g (7 oz) can corn niblets
60 ml (4 tbsp) natural yogurt, stirred
chopped parsley, to garnish
method
1. Heat the oil and butter in a frying pan and brown the meat well. Remove the meat from the pan and set aside.
2. Add the onions and brown well, then stir in the flour
and paprika and fry gently for 1 minute. Stir in the stock and bring to the boil, stirring. Season and add the drained corn niblets. Return the pork to the pan.
3. Cover the pan tightly and simmer gently for about 45 minutes, stirring occasionally. Blend the stirred yogurt into the juices and scatter with parsley.
2. Add the onions and brown well, then stir in the flour
and paprika and fry gently for 1 minute. Stir in the stock and bring to the boil, stirring. Season and add the drained corn niblets. Return the pork to the pan.
3. Cover the pan tightly and simmer gently for about 45 minutes, stirring occasionally. Blend the stirred yogurt into the juices and scatter with parsley.
serving amount
serves 4
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