Braised pork with caramelised vegetables

Yield: 4 Servings

Measure Ingredient
2 \N Carrots
1 \N Fennel Bulb
½ pounds French Beans
1 pounds New Potatoes
\N \N Olive Oil
4 \N Pork Chops
1 pint Cider
1 \N Onion, Peeled and finely chopped
1 \N Garlic Clove
2 tablespoons Finely Chopped Parsley
\N \N Salt and Pepper

Trim, peel and cut the carrots into three-inch lengths. Cut the top and bottom off the fennel and cut into quarter-inch slices and then in half. Trim the beans and wash the potatoes.

Heat two tablespoons of olive oil in a shallow pan wide enough to take the chops surrounded by the vegetables in one layer. Lightly colour the chops and remove. Add the onion and saute for 10 minutes without colouring. This is important as you need to draw the sugars out from the onion which will help in the caramelisation. Add the garlic and the rest of the vegetables coating them thoroughly in the oil.

Return the chops to the pan and pour over the cider. Bring to the boil, allow to reduce for five minutes, lower the heat so the liquid is at a bare simmer, season with salt and pepper, cover and cook for 15 minutes, or until the meat is done. Remove and keep warm. Turn up the heat and continue cooking until the sauce becomes thick and coats the vegetables. Serve with the chops and a genorous sprinkling of parsley.

Source: Hugo Arnold, London Evening Standard

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