MEXICAN PORK FILLETS

1 oz butter
2 garlic cloves crushed
2 green chillies, finely minced
½ teaspoon cumin powder
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon tomato puree
2 oz flour
4 pork steaks
1 tablespoon vegetable oil
14 oz can of chopped tomatoes
½ teaspoon dried thyme

Preheat oven to gas mark 4. (350* F)

In a small mixing bowl mix together the garlic, chilli, cumin, half the salt, half the pepper and the tomato puree. Mix into a smooth paste. Set aside.

Place the flour on a large plate and set aside.

Using your fingers spread the garlic mixture evenly over both sides of the pork fillets. Dip the fillets in the flour to coat them on both sides. Shake off any excess flour.

In a frying pan melt the butter with the oil over a moderate heat. When the foam subsides add the pork fillets and fry them for 3 to 4 minutes on both sides or until they are well browned,

Remove the pork fillets from the frying pan and place them in a casserole dish. Spoon over the chopped tomatoes with the juice then sprinkle over the dried thyme.
Cover the casserole and place in the oven for 1 hour or until the pork is cooked and tender. Remove from oven and serve immediately.