B00CU1W244_EBOK

1 SERVE =
2 units protein
2 units vegetables
1 unit fats
Paprika pork
braised silverb
SERVES 4 PREP 15 mins, plus mar
2 teaspoons smoked paprika
1 teaspoon sweet paprika
1 teaspoon ground coriander
2 cloves garlic, finely chopped
finely grated zest and juice of 1 lemon
800 g pork chops or cutlets,
trimmed of fat
cooking oil spray
lemon wedges, to serve
BRAISED SILVERBEET
1 tablespoon olive oil
1 red (Spanish) onion, finely chopped
2 cloves garlic, sliced
¼–½ teaspoon chilli flakes
600 g (2 bunches) silverbeet
(Swiss chard), well washed,
stems removed and finely
chopped, leaves shredded
4 tablespoons Chicken Stock
(see page 209) or water
1½ tablespoons red wine vinegar
1
2
3
4
Silverbeet is economica
beautifully with pork, c
often thrown away but
them and cook them fo
Place the smoked and sw
lemon zest and juice in a
the pork in a shallow dish
and spoon over the marin
30–60 minutes to marina
For the braised silverbee
high heat. Add the olive o
stems and cook for 3–4 m
Stir in the silverbeet leav
the heat to low and cook,
leaves are soft and have
the vinegar and season w
Meanwhile, heat a barbec
with cooking oil. Cook the
until cooked. Cover and r
To serve, divide the silver
with a pork chop and serv