Solo: Hungarian Pork

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Solo: Hungarian Pork

A saucy tomato and veggie mixture topped with succulent pork chop slices and a dollop of yoghurt.

Ingredients to serve 1

  • ¼ x onion – peel & chop finely
  • ½ clove x garlic – peel, grate finely & chop
  • 2 tsp x Hungarian Spice Mix
  • ½ x tomato – dice (½ cm)
  • ¼ x bell pepper – deseed & dice (½ cm)
  • ½ cup x passata
  • ½ tbsp x red wine vinegar
  • 2 x courgettes – trim ends & dice (½ cm)
  • 1 x pork chop
  • ½ tsp x ground coriander
  • 1 tbsp x yoghurt
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)


Step 1

Preparation: Prepare all ingredients as indicated above.

Step 2

Tomato mix: Place a pan on medium-high heat with a drizzle of olive oil. When hot, add the onion with a pinch of salt and sauté for 5 minutes. Add the garlic and Hungarian Spice Mix and cook for 1 minute before adding tomato, bell pepper and passata. Add water (½ cup for 4, ¼ cup for 2, ⅛ cup for 1), red wine vinegar and cook, stirring every now and then, for 5 minutes until reduced. Then add courgettes and more water (1 cup for 4; ½ cup for 2; ¼ cup for 1), season with a little salt and cook for another 5 minutes until the sauce thickens.

Step 3

Pork chop: Place a dry pan on high heat. Cut perpendicular slits (about 2cm apart) all the way along the fatty edge of the chop to prevent it from curling up in the pan. Rub both sides with olive oil, season with a little salt and pepper and coat with ground coriander. When the pan is hot, add the chop and sear for 4 minutes on each side. Hold the chop on its fat edge (using tongs or 2 spoons) for 1 minute to crisp it up.

Step 4

Serve the tomato mix topped with the sliced pork, a dollop of yoghurt and a drizzle of olive oil.