Name: Pork and Tomato Casserole
Prep time: 10 min
Cook time: 60 min
Yield: Makes 4-6
Ingredients: 1 tsp smoked paprika; 1 kg 100% New Zealand Pork Shoulder or Loin Chops, trimmed; 1 leek, sliced; 420 g can Wattie's Extra Rich and Thick Condensed Tomato Soup; ½ cup apple juice; ¼ cup water; 400 g can Craig's Chickpeas, drained and rinsed

When the evenings are closing in, what can be nicer than a tasty casserole served with delicious mashed potato and vegetables?

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Makes 4-6

Prep Time 10 minutes

Cook Time 60 minutes

Easy

Ingredients

1 tsp smoked paprika

1 kg 100% New Zealand Pork Shoulder or Loin Chops, trimmed

1 leek, sliced

420 g can Wattie's Extra Rich and Thick Condensed Tomato Soup

½ cup apple juice

¼ cup water

400 g can Craig's Chickpeas, drained and rinsed

NUTRITION INFORMATION: Average Quantity per Serving

Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.

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INGREDIENTS

Made with

Method

Step 1

1. Preheat oven to 160°C. Heat a dash of oil in a flameproof casserole dish and brown the trimmed 100% New Zealand Pork Shoulder or Loin Chops over high heat. Remove from the dish and set aside.

Step 2

2. Add the sliced leek and cook until it starts to soften. Stir in the smoked paprika. Pour over Wattie's Extra Rich and Thick Condensed Tomato Soup, apple juice and water. Stir and bring to the boil.

Step 3

3. Return the pork to the pan. Cover, transfer to the oven and cook for 1 1/4 hours. Add the drained Craig's Chickpeas to the casserole and return to the oven for a further 15-20 minutes, or until the pork is cooked.

Step 4

Serve with potatoes and seasonal vegetables.

Step 5

Slow Cooker Instructions:

Step 6

Pre-heat the slow cooker. Rub the smoked paprika into the pork shoulder chops. Place in a slow cooker. Add the sliced leek. Pour over tomato soup, apple juice and water. Cover with the lid. Cook on low for 7-8 hours, until the meat is tender. Add the drained chickpeas and cook a further 10-15 minutes, until the chickpeas are hot.