Tuesday, 2 November 2010

Pork Chop Stew

This morning I took out some pork chops from the freezer without the faintest idea or inspiration about how to prepare them for dinner.  The cold weather helped.  By early afternoon I had come to crave a warm, hearty stew though I wasn't quite sure about the suitability of pork chops for this.  I decided to give it a go using some cellery hearts and beans.  The result was excellent. Try it out for yourself! 

To feed 4 friends:

4 pork chops
1 can of tomatos
1 can of Cannellini beans
2 washed and chopped cellery hearts
sage
smoked paprika
2 peeled and chopped red onions
2 peeled and chopped cloves of garlic
0.4L water
olive oil
salt and pepper

1. Heat some oil in a big pot.  Add the onions and fry till golden.  Add the pork chops and garlic.  Sprinkle with 2 tablespoonfuls of sage and 1 tablespoonful of paprika. Fry for a few minutes.

2.  Add the chopped celery hearts.  Fry for another couple of minutes.  Drain the beans and add together with the canned tomatos.

3. Bring it to a boil then reduce the heat and let it simmer for at least 30 minutes with a lid on.

I served the stew with boiled potatos, but this dish would go well with rice, bread or maybe even couscous.



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