Braised pork with caramelised vegetables
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Braised pork with caramelised vegetables
  Pork    Vegetables  
Last updated 6/12/2012 1:10:03 AM. Recipe ID 37188. Report a problem with this recipe.
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      Title: Braised pork with caramelised vegetables
 Categories: Meats
      Yield: 4 Servings
 
      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
 
  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.
  




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Recipe ID 37188 (Apr 03, 2005)

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