PORK AND PEPPER BAKE

PORK AND PEPPER BAKE

Serves 4

1.5 Syns per serving

1 tbsp. olive oil - 6 Syns
Smoked paprika
4 large loin pork steaks, all visible fat removed
4 large potatoes, washed and sliced to about 1cm (no need to peel) - Maris Piper are good for roasting
3 peppers of different colours, deseeded and cut into bite-sized chunks
1 large red onion, cut into thin wedges
2 fat cloves of garlic, flattened with the back of a knife
Good pinch of dried oregano
1 lemon, sliced
! few sprigs of thyme

Pre-heat the oven to 200C/Gas 6.
Put the sliced potatoes into a large roasting tin and drizzle with the olive oil.
Season well with salt and black pepper and a good sprinkling of smoked paprika or, to taste.
Using your hands, mix the potatoes and seasoning well with the oil and cook for about 20 minutes in the oven.
Remove from the oven and turn over, adding the peppers, onion and garlic. Season with a little more salt and the oregano.
Spray each pork steak with Frylight, on both sides and sprinkle each steak with a little smoked paprika, coating well.
Add the pork to the tin, on top of the peppers, along with the lemon slices and the sprigs of thyme.
Put back into the oven uncovered and leave to cook for 20 minutes.
Remove from the oven and stir everything around, putting back into the oven for a further 25-30 minutes. This may, obviously vary, according to the thickness of the pork so check carefully that it is thoroughly cooked through before serving.

I sometimes add cherry tomatoes in with this and, if I have any to spare, sprinkle it with grated HEX cheese about 15 minutes prior to serving.