Grain and Pork Casserole
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Difficulty:
easy
Difficulty
Preparation:
8 h. 20 min.
Preparation
Ingredients
for
4
- Ingredients
- 24 ozs boneless Pork chop
- 1 Tbsp Oil
- 1 onion (chopped)
- 1 Leek (sliced)
- 4 carrots (thickly sliced)
- 0.333 cup rinsed Pearl barley
- 3 ½ cups hot chicken stock
- 1 tsp chopped Sage
- salt
- peppers
- For the garnish
- 4 rashers Bacon
Product recommendation
Normal Cooking: Follow the recipe from step 2 to the end of step 4. Put the pork chops into a large shallow pan and add the vegetables, barley, salt and pepper, sage and stock. Bring to a boil. Cover and simmer for 30-40 minutes until the meat is tender and the barley is soft. Garnish as above.
Preparation
Kitchen utensils
1 Pot mit Deckel, 1 Bowl, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Fine grater, 1 Sieve, 2 Small bowls, 1 Citrus juicer, 1 eventuell Rubber gloves oder Einweghandschuhe
Preparation steps
1.
Preheat the slow cooker if necessary – see manufacturer’s instructions.
2.
Trim the excess fat from the pork chops.
3.
Heat the oil in a frying pan (skillet) and fry the chops until browned on both sides. Remove from the pan and set aside.
4.
Add the onions and leeks to the pan and fry gently for about 5 minutes until softened.
5.
Add the carrots and cook for a further 4 minutes until they are beginning to soften.
6.
Transfer all the vegetables to the slow cooker pot. Sprinkle to pearl barley over the top of the vegetables.
7.
Place the pork chops on top. Lightly season with salt, pepper and sage. Pour the stock over the meat, making sure all the meat is covered.
8.
Cover and cook for 2 hours. Lift the lid and skim off any scum that has risen to the surface. Re-cover the slow cooker pot and cook on high for 2 hours. Switch to low and cook for a further 4 - 6 hours or until the meat is tender.
9.
For the garnish: Heat a frying pan and dry-fry the bacon, fat side down, until crisp on both sides. Drain on kitchen paper. Crumble over the top of the stew just before serving.
