300ml stock (made with veg or chicken gravy granules)
2 sprigs fresh thyme or 1 pinch dried thyme
salt and pepper, to taste
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Method Prep:20min › Cook:30min › Ready in:50min
Heat a large, wide, heavy casserole pan with a lid. Rub the oil over both chops. Carefully add the chops and leave to brown well, about 5 minutes, before turning over and browning the other side for 5 minutes, you are aiming for a nice brown crust.
Add the diced onion, frying this whilst scraping the bottom of the pan around the chops with a wooden spoon.
Gradually add the stock, blending well, then add the sprigs of thyme or dried if using. Turn the heat down to a very gentle simmer, put the lid on, and check after 10 minutes, stir well, re-cover and cook another 10 minutes. Total cooking time 30 minutes. Pork should be cooked through and no longer pink in the centre.
Serve with potato and apple mash and seasonal veg of choice, with more gravy if needed and small bread rolls to mop up the juices.
You can add a teaspoon or two of peri-peri seasoning mixed with a dash of lemon juice & the oil before rubbing over the pork chops prior to frying!