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Member recipe

cassaroled pork chops

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Serves 6

a rich warm winter dish pork chops with onion and carrots served with roast potatoes broccoli and carrots sticks.

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  • 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


    1. pre heat the oven to 100 degrees / gas mark 2 peel and halve the onions, cut carrots in halve, make up the vegetable stock in a jug
    2. 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,
    3. 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
    4. pop the lid on place in the middle of the oven for 5 hours. 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.
    5. 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.

Comments, questions and tips

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20th Dec, 2011
i like it was a great winter warmer
Mandy Foster's picture
Mandy Foster
20th Nov, 2019
Hi I am confused by number 4 I get retain fluid but do you add chops to? Tia
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