Thursday, 21 June 2012

Fennel Pork with Jazzy Gungo Peas

Most beans and lentils would work well in this recipe., either dried or tinned.

Please note that I don't do exact measurements for my recipes, I just go by what looks about the right amount. That is one of the reasons I like the Slimming World Plan – almost no weighing and measuring.

Serves 2
Syn Free on Extra easy

2 pork steaks
fennel seeds
A couple of large handfuls of dried gungo peas
2 onions
tin of tomatoes
1 red chilli, chopped
stock cube or bouillon powder

Soak the gungo peas overnight. Drain and rinse then boil according to the packet instructions, approximately an hour. Meanwhile sauté the onion in a little Fry Light until soft. Press the fennel seeds into both sides of the pork steaks and leave until ready. Fry the pork chops for 5-7 minutes each side until cooked through. Add the cooked peas to the onions with the tomatoes, chilli and stock cube/bouillon powder. Place the bean mix on a plate and top with the pork steaks.

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