Grain and pork casserole

Preheat the slow cooker if necessary – see manufacturer’s instructions.

Trim the excess fat from the pork chops.

Heat the oil in a frying pan (skillet) and fry the chops until browned on both sides. Remove from the pan and set aside.

Add the onions and leeks to the pan and fry gently for about 5 minutes until softened.

Add the carrots and cook for a further 4 minutes until they are beginning to soften.

Transfer all the vegetables to the slow cooker pot. Sprinkle to pearl barley over the top of the vegetables.

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.

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.