Pork Chop Stew
Serves 4
Prep Time 20 mins
Cooking 55 mins
Level medium
Ingredients
- 1 tbs Olive Oil
- 4 Pork Chops
- 2 Red Onions
- 5 Carrots
- 3 Celery
- 400g Mayor Polpa (tomato pulp)
- Green Olives
- 600ml Pork Stock
- 2 tsps English Mustard
- 1 tsp Oregano
- Sea salt and ground black pepper
Heat the oil in a large pot until it’s really hot. Add the pork and brown on both sides. Remove from the pan and set aside on a plate. There should be enough oil and fat left in the pan, but if not just add another little drop.
Add the red onions and fry until soft. Add the carrots and celery and cook for three to four minutes, stirring every now and then.
Pour in the tomato pulp and pork stock and stir through with the mustard and oregano. Add in the browned pork and olives and season with sea salt and ground black pepper. Bring to the boil, then reduce the heat and place the lid on and simmer gently for 45-55 minutes, stirring occasionally.
Serve in deep bowls with some thick, crusty bread to soak up the juices.
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