John Myers
Ingredients for 2 servings:
- 4 small pork chops
- 1 bunch of soup greens including one spring onion
- ½ liter beef stock
- ¼ liter gravy
- 3 tbsp mixed herbs, frozen or fresh
- 1 tbsp mustard
- 3 cloves garlic
- salt and pepper
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 5 hours; Total time approx. 5 hours 30 minutes
juicy and gently braised
Clean the pork chops, season with salt and pepper, and brown them on both sides in a hot pan. Cut the vegetables into julienne strips or use pre-cut julienne vegetables and arrange them in the crock pot. Make sure the vegetables include a spring onion; if not, add it. Chop the garlic and arrange it on top. Place the chops on the vegetables and sprinkle with herbs. Pour in the beef stock and the pan juices (homemade tastes better than store-bought, of course) and stir in the mustard. Make sure all the chops are well coated with liquid, as they will otherwise become dry due to the low fat content. I braised the whole thing on “Auto” for 4 hours and then on high for an hour; I think 3-4 hours on high alone should be sufficient. At the end of the cooking time, remove the chops from the crock pot, keep warm, and blend the cooking liquid with an immersion blender to thicken it. For my taste, I pureed it so that you can still taste a little of the vegetables – not making it into baby food. Serve with rice or pasta and the juice. Serve with a green leaf salad. I can also imagine it going well with herb butter. This serving is enough for two very good eaters, or with larger chops, of course, for three to four eaters.
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