This is a favourite at our house...and what's not to like. Pork and lots of veggies- ultimate in comfort food. Serve it with a crusty California sourdough bread to mop up everything.
It's a one dish meal, easy to prepare- takes very little prep time.
4 Bone In Pork Chops (or you could use stewing meat.) - cubed
10-12 pearl onions. (use frozen or fresh.)
8-10 small red potatoes
1 lb button mushrooms
4 stalks of celery
12-15 baby carrots
2 shallots finely chopped
4 garlic cloves finely chopped
2 sprigs of fresh thyme (or 1/2 tsp dried thyme)
salt
pepper
red chili flakes
olive oil
2 TBS white wine
2-3 cups chicken stock
2 TBS all purpose flour
2 TBS butter
1 tsp olive oil
1 cup chicken stock
Heat Olive oil and saute the garlic and shallots till translucent. Add the pork and saute till brown. Add the wine and cook for 2-3 minutes. Add the vegetables except mushrooms and keep cooking for about 5-6 minutes. Add the mushrooms, and thyme. Add 1 cup chicken stock. Salt, pepper and chili flakes to taste.
In a saucepan, heat the 1 tsp olive oil and add the 2 TBS butter. Roast the flour on a medium flame till it's no longer raw. You will see it change colour- you can go as brown as you like- I usually don't make it too dark as it changes the colour of the stew. While the flour is hot, add one cup stock- slowly- whisking all the time so there are no lumps. Form a smooth gravy and add to the stew.
Cover and cook till the pork is tender. You will need to add more chicken stock as you go. Usually takes about 30 minutes on low heat.
Fish out the bones (if present) and serve with good sourdough bread.
It's a one dish meal, easy to prepare- takes very little prep time.
4 Bone In Pork Chops (or you could use stewing meat.) - cubed
10-12 pearl onions. (use frozen or fresh.)
8-10 small red potatoes
1 lb button mushrooms
4 stalks of celery
12-15 baby carrots
2 shallots finely chopped
4 garlic cloves finely chopped
2 sprigs of fresh thyme (or 1/2 tsp dried thyme)
salt
pepper
red chili flakes
olive oil
2 TBS white wine
2-3 cups chicken stock
2 TBS all purpose flour
2 TBS butter
1 tsp olive oil
1 cup chicken stock
Heat Olive oil and saute the garlic and shallots till translucent. Add the pork and saute till brown. Add the wine and cook for 2-3 minutes. Add the vegetables except mushrooms and keep cooking for about 5-6 minutes. Add the mushrooms, and thyme. Add 1 cup chicken stock. Salt, pepper and chili flakes to taste.
In a saucepan, heat the 1 tsp olive oil and add the 2 TBS butter. Roast the flour on a medium flame till it's no longer raw. You will see it change colour- you can go as brown as you like- I usually don't make it too dark as it changes the colour of the stew. While the flour is hot, add one cup stock- slowly- whisking all the time so there are no lumps. Form a smooth gravy and add to the stew.
Cover and cook till the pork is tender. You will need to add more chicken stock as you go. Usually takes about 30 minutes on low heat.
Fish out the bones (if present) and serve with good sourdough bread.
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