Pork in a sweet pepper sauce

Ok, this is my invention, inspired last night by a largely empty fridge and some tomatoes and peppers that needed using up.

2 pork loin chops
olive oil for browning
2 sweet peppers, 1 orange 1 red gives a good colour
8 oz yellow tomatoes
2 chillies, I used Datil, a milder capsicum chinense type. In so far as capsicum chinense is ever mild
3 cloves garlic - finely chopped
1 small onion - finely chopped

salt and pepper to taste

Deseed, cut up and blacken the peppers under the grill. Peel, put in a blender. Plunge the tomatoes in boiling water, then skin, and add to the blender. Add the chillies, chopped. Blend to a smooth paste.

Heat the oil in a frying pan with a lid. Brown the chops, then put on the lid, reduce the heat to low, and just cook through. Remove from the pan to a plate - put the pan lid over them to keep them warm whilst you fry the onion and garlic in the same pan until caramelised. Be brave, it should be browning, not just translucent. The add the paste from the blender. Cook down until the water is driven off and the paste begins to fry; it will darken in slightly in colour. Return the pork, and turn to cover it with the paste. Rinse out the blender jug with a little water (don't want to waste flavour !) and use it to slacken the sauce down to a thinnish consistency. When the chops have warmed through, season to taste. Serve with a mound of brown rice and a pint of water

Sounds good if you like peppers & chillies

Ahh yes. Not much use to anyone who doesn't like peppers or chillies. As is true of much of my cookery

I wish I did like them, but they are both inclined to live with me for several days in nasty ways.