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Ingredients

  • 4 or 6 pork chops
  • 2 onions peeled and halved
  • 2 carrots
  • vegetable stock about 1 1/2 pints
  • few sprigs of fresh thyme
  • 1 table spoon tomato puree
  • 2 dried bird eye chillies or fresh
  • bisto gravy granulrs
  • sea salt to season
  • black pepper to season

Method

  • STEP 1
    pre heat the oven to 100 degrees / gas mark 2
  • STEP 2
    peel and halve the onions, cut carrots in halve, make up the vegetable stock in a jug
  • STEP 3
    place the chops on a chopping board trim the the fat set aside for later, place the chops in a casserole dish laying the onions in the gaps as you do so,
  • STEP 4
    place the carrots the rest of the onions, chillies, tomato puree, thyme and all the stock in the casserole dish season with salt and pepper
  • STEP 5
    pop the lid on place in the middle of the oven for 5 hours.
  • STEP 6
    after 5 hours remove from the oven straine but retain all the fluid, remove all the bones and discard, put the carrots and onions back in the fluid in a large saucepan place the meat back in add 2 - table spoons of gravy granules bring to the boil then simmer for 1 hour stirring occasionaly to prevent sticking.
  • STEP 7
    place an oven dish with a little oil in to a pre heated oven at 180 degree gas mark 6, mean while peel and halve 4 potatoes and part boil, drain and leave to rest, once the oil is hot pour the potatoes into the hot oil cook for 1 hour shaking 3o mins into cooking, steam the broccoli and carrots until tender. then serve and enjoy.
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