PORK, CHORIZO, POTATO & RED CAPSICUM

Recipes & food styling Ginny Grant Photography & styling Greta van der Star

	2 tablespoons olive oil
	4 pork scotch fillets or pork chops
	1 chorizo (approx 100g), thinly sliced
	1 onion, sliced
	2 carrots, peeled and sliced
	2 red capsicums, sliced
	2 cloves garlic, minced
	½ teaspoon smoked paprika
	2 large potatoes, peeled and cut into 5mm slices
	½ cup white wine or dry sherry
	½ cup chicken stock or water
	½ cup green olives
	2 tablespoons finely chopped parsley

1.	Heat the oil in a wide frying pan with a lid.
2.	Season the pork generously and brown on each side, then remove and set aside.
3.	Add the chorizo, onion, carrot and capsicum. Fry until soft, add the garlic and smoked paprika to the pan and cook for a minute.
4.	Add the potatoes to the pan and fry for a few minutes.
5.	Add the white wine and cook until bubbling, then add the pork back to the pan along with the chicken stock and olives.
6.	Cover, lower the heat to a gentle simmer and cook for another 10-15 minutes or until both the pork and potatoes are tender.
7.	Scatter with the parsley, adjust the seasonings and serve.