Slow Roast Pork Chops with Apple

 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.


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