Vickys Smoked Paprika Pork Chop Casserole, Gluten, Dairy, Egg & Soy-Free

• 2 onions, sliced or chopped
• 100 grams button mushrooms, sliced
• 2 stick celery, chopped
• 4 thick pork chops
• 400 grams can of chopped tomatoes
• 2 clove garlic, crushed
• 2 tbsp smoked paprika
• 1 tbsp worcestershire sauce, see link below for my gluten-free recipe
• 1 tbsp tomato paste / puree
• 50 ml hot water
• 1 tbsp chicken bouillon powder
• 1 salt & pepper to taste
• 1 tbsp (heaped) corn starch / cornflour

1. Preheat the oven to gas 4 / 180C / 350F 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.
4. Mix the bouillon and hot water together then stir that in.
5. Add salt & pepper to taste
6. Pour over the chops, put the lid on and cook for 90 minutes
7. Remove the chops and keep warm.
8. Put the casserole dish on the stove over a medium heat
9. Mix the cornstarch with enough cold water to make a slurry then stir into the bubbling sauce on the stove.
10. Cook, stirring, until thickened
11. Pour the sauce & veg over the pork chops and serve with mash or rice, or boiled potatoes and seasonal veg

onions, button mushrooms, celery, pork chops, tomatoes, clove garlic, paprika, worcestershire sauce, tomato, water, chicken bouillon powder, salt, corn starch cornflour

Taken from cookpad.com/us/recipes/358179-vickys-smoked-paprika-pork-chop-casserole-gluten-dairy-egg-soy-free (may not work)