A super easy one pot dish of pork chops simmered in a spicy tomato salsa.

The pork can be replaced with chicken thigh fillets.

Serves 6
Time to cook 45 mins

2 tablespoons rice bran oil or other vegetable oil
6 pork loin chops
1-2 tsp salt
1 medium red onion, diced
1 medium carrot, diced
3 garlic cloves, minced
1 fresh birdseye chilli, minced
1 tsp cumin powder
1 tsp coriander powder
1/2 tsp smoked paprika
1/4 tsp chilli powder
2 x 400 g can diced tomatoes (not drained)
1/2 cup frozen or canned corn kernels
1 red capsicum, diced
Freshly ground black pepper and salt to season
1 bunch fresh coriander, roughly chopped
Grated cheese (optional)

In large casserole pot, heat the oil over a medium-high heat (not too hot!). Sprinkle salt on both sides of the pork chops before adding in batches to the pot. Sealing each side. Remove and set aside on a plate. Continue to seal the pork chops in batches until all have been sealed and now resting on the plate.

To the same pot, add the onion and carrot, stirring occasionally until softened slightly. Add the garlic, fresh chilli and spices and fry for a few seconds before adding the tomatoes, corn, capsicum, salt and pepper. Stir to mix together.

Add the chops back to the pot, making sure that all of the chops are covered in the tomato mix. Bring to the boil, then reduce the heat to low, cover and simmer lightly for 20 minutes or until the chops are cooked through.

Remove the chops to the serving plates. Add the fresh coriander to the tomato mix and stir through.

Serve with rice, spooning the tomato salsa over the top of the pork and sprinkle with grated cheese, if desired.