This recipe was born after buying half a Gloucester Old Spot from a very lovely lady… So now my freezer is full and I have 18 pork chops to use (well 14 now!)
4 bone in pork chops, skin off but fat left on
1 apple, peeled and sliced
1 onion, thinly sliced
2 cloves garlic
splash white wine
1 tbsp plain flour
chicken stock (not sure quantity, maybe 500ml)
handful of rosemary
salt and pepper
Fry the onion in olive oil until soft, add the garlic and fry for 2 mins. Stir in the flour then add the wine and stir until thickened. Add the chicken stock, apples and seasoning and simmer for a while.
Meanwhile brown the pork chops in a frypan.
Put the chops into a casserole, tip the sauce on top, it should cover the chops if not add a little more stock. Place a handful of fresh rosemary on top, put the lid on and bake in the oven for 2 hours, removing the lid for the last 20 minutes.
I served with Roast potatoes and buttered broccoli. Next time I think I will add some mushrooms into the sauce with the garlic, and serve it with mashed carrots and potato.