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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 4 |
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Every so often, I look in one of my old (1980s) cookbooks for something a little different for dinner. This recipe combines lemon and tomatoes with herbs for a tangy but delicious sauce which is a nice compliment to the pork. Ingredients:
2 tablespoons vegetable oil |
2 lbs stewing pork, cut in 1-inch cubes |
2 large onions, sliced |
1 garlic clove, crushed |
2 lemons, peeled and chopped |
1 small green pepper, seeded and sliced |
1 (19 ounce) can stewed tomatoes |
2 teaspoons worcestershire sauce |
2 teaspoons paprika |
1 teaspoon dried rosemary |
salt |
ground black pepper |
Directions:
1. Heat the oil in a flame-proof casserole dish and cook the pork over high heat until well browned.
2. Remove with a slotted spoon and set aside.
3. Add extra oil to the dish, if necessary, and fry the onions and garlic over moderate heat until the onion is transparent.
4. Return the pork to the dish and top with the lemons and pepper.
5. Mix together the remaining ingredients and pour into the dish.
6. Cover tightly and cook in a preheated 350 degree F oven for 1-1/2 hours, until the pork is tender.
7. Serve with baked potatoes and a green vegetable.
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