SERVES 4
PER SERVING
320 CALORIES
7.6G FAT
PREPARATION TIME 10 MINUTES
COOKING TIME 45 MINUTES
1 red onion, cut into wedges
2 garlic cloves, finely chopped
4 × 100g lean pork slices
1 teaspoon ground coriander
1 teaspoon ground cumin
2 × 400g cans chopped tomatoes
2 teaspoons vegetable bouillon stock powder
2 tablespoons dry sherry
1 × 400g can chickpeas
1 tablespoon chopped fresh thyme
zest and juice of 1 orange
1 tablespoon chopped fresh parsley
1 Preheat the oven to 180C, 350F, gas mark 4.
2 Heat a heavy-based, non-stick pan, and dry-fry the onion and garlic until soft. Transfer to an ovenproof dish or casserole.
3 Season the pork on both sides with black pepper, then add to the non-stick pan and brown them on both sides. Sprinkle with the spices and transfer to the dish.
4 Add the chopped tomatoes, stock powder, sherry and chickpeas to the pan. Reduce the heat and simmer for 2–3 minutes, adding the orange zest, juice and the thyme as the sauce thickens.
5 Pour the sauce over the pork, cover with a lid, and place in the oven for 30 minutes until cooked through.
6 Transfer to a serving dish and sprinkle with chopped parsley.
TIP If you don’t have a lid that fits your dish, cover with foil and scrunch up around the sides for a tight fit
