Pork Chop and Vegetable Braise
1 hr 15 min.
- 12 new potatoes
- 4 sticks Celery (cut into 5 cm|2" lengths)
- 8 Spring carrots
- 4 cloves garlic cloves
- 2 onions (quartered)
- 2 cups french Green beans (sliced)
- 1 Tbsp sun-dried tomato paste
- 1.333 cups hot pork stock
- 4 bone-in Pork chop
- 6 Tbsps canned Sweet corn (drained)
How healthy are the main ingredients?Green beansCelerygarlic clovepotatocarrotonion
Heat the oven to 200°C (180° fan) 400°F gas 6.
Put all the vegetables, except the sweetcorn into a casserole dish. Mix the tomato paste and stock and pour into the dish.
Cover and cook for 30 minutes. Remove from the oven and increase the oven temperature to 220°C (200° fan) 425°F gas 7.
Place the pork chops on top of the vegetables and cook for about 25 minutes, until the chops are cooked and brown. Add the sweetcorn for the last 5 minutes of cooking time.