Texas corn pan

Name: Texas corn pan
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 2 fresh corn cobs (approx. 250 g each or from the can); 7-10 Tbsp Sugar; 500 g Potatoes; 2 medium zucchini; 1 red pepper; 2 (approx. 400 g) thick pork chops; 3 TABLESPOONS Oil; 7-10 Tbsp salt, pepper; 100 g Tomato-Chili-Sauce (bottle)

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

2 fresh corn cobs (approx. 250 g each or from the can)
7-10 Tbsp Sugar
500 g Potatoes
2 medium zucchini
1 red pepper
2 (approx. 400 g) thick pork chops
3 TABLESPOONS Oil
7-10 Tbsp salt, pepper
100 g Tomato-Chili-Sauce (bottle)

Directions

1
Clean and wash fresh corncobs and cook them in boiling water with a little sugar for about 30 minutes (see tip below). Peel and wash potatoes and cut into slices. Clean, wash and chop the zucchini and peppers.
2
Wash the meat, dab dry and cut into large cubes.
3
Drain the corn and cut into pieces. Heat 1 tablespoon of oil in a frying pan. Fry the meat for 6-7 minutes. Season with salt and pepper. Take out.
4
Heat 2 tablespoons of oil in a frying pan. Fry the potatoes for about 10 minutes while turning. Add zucchini and bell peppers and fry for another 10 minutes. Fold in meat and corn, stir in chilli sauce and heat together.
5
Season to taste with salt and pepper.