Gift Grub September 2007

Italian Pork Chop Casserole with Rosemary Roasted Potatoes.

Ingredients – Serves 4

4 celery sticks, washed and cut in chunks
3 large carrots, peeled and cut in chunks‘
1 large white onion, chopped l
l0 tbsp olive oil
4 bay leaves
4 fresh rosemary sticks or 4 teaspoons of dried rosemary
4 large pork chops
1 glass of red wine
3 cans plum tomato (with the juice)
2 large courgettes, cut in chunks
4 tbsp cream
Salt and freshly ground black pepper, to taste
6 large rooster potatoes, peeled and cut into quarters.

Method

Preheat the oven to l6OC/32OF/Gas 2.
In a large casserole dish, fry the celery, carrots and onion in six tablespoons of olive oil for about one minute.
Add in the bay leaves, two sticks of rosemary (or two tsp of dried) and the pork chops and continue to fry for a further minute.
Now add the wine and cook for two minutes, allowing the alcohol in the wine to evaporate.
Add the tinned tomatoes and courgettes along with the cream.
Season with salt and pepper and mix well.
Place a lid on top and bake in the oven for approximately 80-90 minutes.

In the meantime, toss the potatoes in some olive oil, the rosemary pines pulled from the stick (or two tsp of dried) and salt and pepper until evenly coated. Place on a baking tray and add to the oven about 15 mins after the pork. They should be ready about the same time as the pork.
Once the potatoes are crisp, drain the excess oil and serve with the pork casserole.