Ingredients
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
Method
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Season pork with salt and pepper.
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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.
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Add onion and oil to same, hot pan. Cook, stirring for 2 minutes, or until soft.
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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.
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Return pork to bean mixture in pan. Cook, turning to coat in sauce until heated through.
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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.
