PORK PAPRIKA

PORK PAPRIKA

Serves 2

Approx. 2 Syns per serving (over-Synned)

2 lean pork leg or shoulder steaks, diced
50g diced chorizo - 3.5 Syns
1 clove of garlic, crushed
1 onion, finely chopped
400g can chopped tomatoes
2 tsp. paprika, or to taste
4 tbsp. FF Greek yoghurt

Pre-heat the oven to 160C/Gas 3.
Spray a large pan with Frylight and cook the pork and chorizo until browned all over.
Add the garlic and onion and cook for a further 5 mins, stirring frequently.
Add the tomatoes and paprika. Tip into an ovenproof dish, cover and cook in the oven for one to one and a half hours or until the pork is tender.
Stir the yoghurt through just before serving, sprinkling with extra paprika if desired.

This is lovely with mashed potato, roast parsnips and a green veg.