Braised Pork with Caramelised Vegetables Recipe

Free Recipe Braised Pork with Caramelised Vegetables

Recipe Type: Free Meat Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 4

Ingredients for Braised Pork with Caramelised Vegetables Recipe

2 Carrots
1 Fennel Bulb
1/2 lb French Beans
1 lb New Potatoes
Olive Oil
4 Pork Chops
1 pt Cider
1 Onion, Peeled and finely
-chopped
1 Garlic Clove
2 tb Finely Chopped Parsley
Salt and Pepper

Braised Pork with Caramelised Vegetables Preparation

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 From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

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