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Low Fat Pork In Cider

235 Calories per serving

ingredients

serves 4
4 X 4 oz (120 g) pork loin chops
2 teaspoons vegetable oil
1 large onion, halved and sliced
1 green pepper, cored, seeded and sliced
2 sticks celery, chopped
1/2 pint (300 ml) cider
5 teaspoons cornflour
2 tomatoes, peeled and chopped
8 fl oz (240 ml) chicken or vegetable stock
3/4 teaspoon dried basil or 2 - 3 teaspoons fresh chopped basil
salt and pepper

method

1. Place the pork chops on a rack under a preheated grill and cook, turning once, until the fat has stopped dripping from the meat.

2. if the chops are to be cooked in the oven, heat the oil in an ovenproof casserole, but if you wish to use a slow-cooker, heat the oil in a flameproof casserole or saucepan. Add the onion and green pepper and stir-fry for 3 minutes.

3. Add the celery and stir-fry for a further 2 - 3 minutes.

4. Blend the cider and cornflour together and stir into the pan with the tomatoes, chops, stock and basil. Season with salt and pepper.

5. Bring to the boil over a moderate heat, stirring all the time.

6. either cover the casserole and bake in a preheated oven, Gas Mark 4 (180°C) 350°F for 50-55 minutes, or transfer to a preheated slow-cooker, cover and switch to low for 6-7 hours.

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