8 x 100g pork loin steaks
1 red onion, halved, thinly sliced
1 tablespoon olive oil
41g sachet chilli con carne seasoning
400g can diced tomatoes
400g can kidney beans, drained, rinsed
½ cup chopped fresh coriander
Steamed rice, sour cream and extra chopped coriander, to serve
Season pork with salt and pepper.
Heat a lightly oiled, large, non-stick frying pan over a medium to high heat. Add pork in two batches. Cook, for about 3 minutes on each side, or until just cooked through. Remove. Rest, loosely covered with foil.
Add onion and oil to same, hot pan. Cook, stirring for 2 minutes, or until soft.
Add seasoning, tomatoes, beans and ¾ cup water. Bring to boil. Simmer, for about 3 to 5 minutes, or until slightly thickened. Stir in coriander.
Return pork to bean mixture in pan. Cook, turning to coat in sauce until heated through.
Serve with rice and sour cream. Sprinkle with extra coriander.
TIP! For a change, replace rice with creamy mashed potato or boiled baby chats. Don’t over-cook pork or it will dry out and toughen.