4 spare rib pork chops, trimmed and boned
30 ml (2 tbsp) vegetable oil
225 g (8 oz) onions, skinned and sliced into rounds
396 g (14 oz) can tomatoes
300 ml (1/2 pint) chicken stock
50 g (2 oz) pearl barley
1 large garlic clove, skinned and crushed
5 ml (1 tsp) dried oregano
salt and freshly ground pepper
30 ml (2 tbsp) vegetable oil
225 g (8 oz) onions, skinned and sliced into rounds
396 g (14 oz) can tomatoes
300 ml (1/2 pint) chicken stock
50 g (2 oz) pearl barley
1 large garlic clove, skinned and crushed
5 ml (1 tsp) dried oregano
salt and freshly ground pepper
method
1. Divide each chop into three pieces. Heat the oil in a flameproof casserole and brown the chops well. Remove and set aside.
2. Lightly brown the onions in the fat remaining in the pan. Add the tomatoes and their juice with the stock, barley, garlic, oregano and seasoning. Bring to the boil.
3. Return the pork to the casserole, cover tightly and cook in the oven at 170°C (325°F) mark 3 for about 1 1/2 hours.
2. Lightly brown the onions in the fat remaining in the pan. Add the tomatoes and their juice with the stock, barley, garlic, oregano and seasoning. Bring to the boil.
3. Return the pork to the casserole, cover tightly and cook in the oven at 170°C (325°F) mark 3 for about 1 1/2 hours.
serving amount
serves 4
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