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onions garlic pork beef herbs lactose-free double cream tomatoes lactose-free Emmental fresh oregano
Viewed: 49 - Published at: 4 years agoIngredients
- 250 g onions, peeled, halved and cut into rings
- 2 cloves garlic, peeled and chopped finely
- 500 g colourful peppers, seeded and cut into strips
- 6 None pork steaks (each 125g-150g)
- 250 g minced beef
- 4 tsp dried herbs, such as oregano, thyme, basil
- 200 g lactose-free double cream
- 1 can (425ml) chopped tomatoes
- 150 g lactose-free Emmental, grated
- None None fresh oregano to garnish
Method
- Preheat the oven to 400°F. Heat 2-3 tbsp oil in a large pan and sear the pork chops, turning as necessary. Season, remove from the pan then place in an ovenproof dish. Add 2 tbsp oil to the pan and saute the onions until golden-brown then remove from the heat. Add 2 tbsp oil to the pan and brown the ground beef, stirring. Add the garlic and peppers and cook for 4-5 mins. Add the dried herbs and season. Add 2/3 cup water and the cream. Add the tomatoes and 1/2 the cooked onions, bring the mixture to a boil then simmer, covered, for about 5 mins.
- Pour the bolognese sauce over the pork chops, sprinkle with the remaining onions and cheese and bake for 30-45 mins. Cover with foil then cook for another 45 mins. Serve sprinkled with fresh oregano.
