Pork and Corn Pan Supper

Pork and Corn Pan Supper

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Servings: 4
Calories: 454


  • 2 tbsp vegetable oil
  • 1 oz butter
  • 4 spare rib pork chops boned and sliced into fork-sized pieces
  • 8 oz onions skinned and sliced
  • 3 tbsp plain flour
  • 1 tsp paprika
  • 3/4 pint chicken stock
  • salt and freshly ground pepper
  • 7 oz can corn niblets
  • 4 tbsp natural yogurt stirred
  • chopped parsley to garnish


  • Heat the oil and butter in a frying pan and brown the meat well. Remove the meat from the pan and set aside.
  • 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.
  • Cover the pan tightly and simmer gently for about 45 minutes, stirring occasionally. Blend the stirred yogurt into the juices and scatter with parsley.
Calories: 454 kcal
Carbohydrates: 24 g
Protein: 35 g
Fat: 24g
Saturated Fat: 9 g
Trans Fat: 1 g
Cholesterol: 110 mg
Sodium: 254 mg
Potassium: 825 mg
Fiber: 2 g
Sugar: 7 g
Vitamin A: 375 IU
Vitamin C: 9 mg
Calcium: 53 mg
Iron: 1 mg
Ingredients Pork, Pork Chop
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