15 ml (1 tbsp) vegetable oil
4 spare rib pork chops, trimmed
1 onion, skinned and sliced
450 g (1 lb) small new carrots, scraped and left whole
450 g (1 lb) potatoes, peeled and diced
2.5 ml (1/2 tsp) dried mixed herbs
300 ml (1/2 pint) chicken stock
salt and freshly ground pepper
chopped parsley, to garnish
4 spare rib pork chops, trimmed
1 onion, skinned and sliced
450 g (1 lb) small new carrots, scraped and left whole
450 g (1 lb) potatoes, peeled and diced
2.5 ml (1/2 tsp) dried mixed herbs
300 ml (1/2 pint) chicken stock
salt and freshly ground pepper
chopped parsley, to garnish
method
1. Heat the oil in a pan and quickly fry the chops on both sides until brown. Remove from the pan and set aside. Add the onion to the pan and fry until golden.
2. Combine the carrots with the potatoes and place in a shallow casserole. Add the herbs and pour the stock over the vegetables. Lay the chops on the vegetables with the onion and season with salt and pepper.
3. Cover and cook in the oven at 180°C (350°F) mark 4 for about 1 hour until the chops are tender. Serve garnished with parsley.
2. Combine the carrots with the potatoes and place in a shallow casserole. Add the herbs and pour the stock over the vegetables. Lay the chops on the vegetables with the onion and season with salt and pepper.
3. Cover and cook in the oven at 180°C (350°F) mark 4 for about 1 hour until the chops are tender. Serve garnished with parsley.
serving amount
serves 4
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