Rib Chops & Padron Peppers casserole is an ideal dish to accompany rice or potatoes but can also be eaten just with bread to dip in this tasty wine sauce. It can also be kept in the fridge for a couple of days and later heated up either slowly on the stove or in a microwave to make a delicious evening comfort food meal over a plate of chips!
INGREDIENTS: (for 2 people)
4 Rib Chops
20 Padron Peppers
1 Small onion
2 Garlic cloves
15cl White wine
3 Tbsp Fried tomato sauce
1 Meat flavoured stock cube
1: Finely chop the garlic and onion.
2: Fry the rib chops for 1 minute on each side so that they are golden brown then leave to one side.
3: Grab a cooking pot and cover the base with olive oil. Add the onion and garlic then fry until golden brown.
4: Add salt to your own liking, crumble in the stock cube, sprinkle some paprika and parsley. Put in the 3 tablespoons of fried tomato sauce, the wine and water. Bring to the boil and then add the rib chops. Turn the heat down to medium setting, cover with the lid and leave to slowly cook for 30 minutes.
5: Now add the Padron peppers and cover back up. Continue to cook on medium heat for 15 more minutes. If you want to thicken up the sauce, take out a cupful and add 1 teaspoon of flour, mix well and add it back in the pot. Mix well and see it all thicken up. Remove from heat and serve.
8: See more of my casserole dishes here.