Bex
Fishaholic
Hi all
Just wanted to share this one because it is yummy if you like pork chops.
Get a couple of nice chops and season both sides.
Brown them off in a frying pan for a few minutes.
Stick them in a casserole dish on top of a thinly sliced onion.
Cover in chicken stock and put lid on.
Cook for 7-8 hours on a low heat, about 80C.
Stir in some soured cream and raise the heat for 30 mins.
I serve these with veg and and I make saute potatoes with onion and bacon from new potatoes.
The chops will literally melt in your mouth. The fat pulls away and the bone will just fall out. You could eat these babies with a spoon! Yummy!
Forgot to add, for the chicken stock use 2 chickec oxo's.
And before you put the soured cream in (you need about 8oz or just under 2 small tubs) stir 2 tablespoons of plain flour into the cream so that the sauce will thicken... or it will be really watery!
Just wanted to share this one because it is yummy if you like pork chops.
Get a couple of nice chops and season both sides.
Brown them off in a frying pan for a few minutes.
Stick them in a casserole dish on top of a thinly sliced onion.
Cover in chicken stock and put lid on.
Cook for 7-8 hours on a low heat, about 80C.
Stir in some soured cream and raise the heat for 30 mins.
I serve these with veg and and I make saute potatoes with onion and bacon from new potatoes.
The chops will literally melt in your mouth. The fat pulls away and the bone will just fall out. You could eat these babies with a spoon! Yummy!
Forgot to add, for the chicken stock use 2 chickec oxo's.
And before you put the soured cream in (you need about 8oz or just under 2 small tubs) stir 2 tablespoons of plain flour into the cream so that the sauce will thicken... or it will be really watery!