• 1 tablespoon olive oil
  • 4 (200g each) pork midloin chops, fat and rind removed
  • 1 large brown onion, sliced
  • 3 garlic cloves, crushed
  • 1 red capsicum, sliced
  • 1 yellow capsicum, sliced
  • 2 tablespoons plain flour
  • 400g can diced tomatoes
  • 3/4 cup Campbell's Real Stock Chicken
  • 3 fresh thyme sprigs
  • 150g rainbow silverbeet, shredded
  • soft polenta and sliced bread, to serve
  • Step 1 Heat oil in a large, deep frying pan over medium-high heat. Cook both sides of pork for 5 to 7 minutes or until browned. Transfer to a 4.5 litre-capacity slow cooker.
  • Step 2 Add onion, garlic and capsicum to pan. Cook, stirring, for 3 to 4 minutes or until softened. Add flour. Stir to coat. Add tomato and stock. Bring to the boil. Pour mixture over pork. Stir in thyme.
  • Step 3 Cook, covered, on LOW for 6 hours or until pork is tender. Stir in silverbeet. Cook for 3 to 5 minutes or until just wilted. Serve with polenta and bread.