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Ingredients for Vickys Smoked Paprika Pork Chop Casserole, GF DF EF SF NF:

1. Get 2 - onions, sliced or chopped
2. Provide 100 grams for button mushrooms, sliced
3. Prepare 2 stick celery, chopped
4. Make ready 4 - thick pork chops
5. Take 400 grams for can of chopped tomatoes
6. Prepare 2 clove of garlic, crushed
7. Prepare 2 tbsp of smoked paprika
8. Provide 1 tbsp of worcestershire sauce, see link below for my gluten-free recipe
9. You need 1 tbsp of tomato paste / puree
10. You need 50 ml of hot water
11. Require 1 tbsp - chicken bouillon powder
12. Provide 1 - salt & pepper to taste
13. Prepare 1 tbsp of (heaped) corn starch / cornflour

Vickys Smoked Paprika Pork Chop Casserole, GF DF EF SF NF instructions:

1. Preheat the oven to gas 4 / 180C / 350°F and use a large casserole dish with a lid
2. Toss the onions, mushroom and celery together in a casserole dish and place the pork chops on top
3. Mix together in a jug the can of tomatoes, garlic, paprika, worcestershire sauce and tomato puree. Mix the bouillon and hot water together then stir that in. Add salt & pepper to taste - - https://cookpad.com/us/recipes/338187-vickys-homemade-worcestershire-sauce-vegan
4. Pour over the chops, put the lid on and cook for 90 minutes
5. Remove the chops and keep warm. Put the casserole dish on the stove over a medium heat
6. Mix the cornstarch with enough cold water to make a slurry then stir into the bubbling sauce on the stove. Cook, stirring, until thickened
7. Pour the sauce & veg over the pork chops and serve with mash or rice, or boiled potatoes and seasonal veg

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