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Name: Braised Pork with Caramelised Vegetables
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: 1 lb New Potatoes; 2 tb Finely Chopped Parsley; 2 Carrots; 1 Onion, Peeled and finely; 1 Fennel Bulb; 1 Garlic; olive oil; 4 Pork Chops; 1 pt Cider; 1/2 lb French Beans; Salt and pepper

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INGREDIENTS

1 lb New Potatoes
2 tb Finely Chopped Parsley
2 Carrots
1 Onion, Peeled and finely
1 Fennel Bulb
1 Garlic
olive oil
4 Pork Chops
1 pt Cider
1/2 lb French Beans
Salt and pepper

Servings

INSTRUCTIONS

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

NOTES

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Braised Pork with Caramelised Vegetables

1 lb New Potatoes
2 tb Finely Chopped Parsley
2 Carrots
1 Onion, Peeled and finely
1 Fennel Bulb
1 Garlic
 olive oil
4 Pork Chops
1 pt Cider
1/2 lb French Beans
 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.    Source: Hugo Arnold, London Evening Standard

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Nutrition

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Serving Size: 1 Serving (466g)
Recipe Makes: 4 Servings

Calories: 711
Calories from Fat: 236 (33%)

Amt Per Serving		% DV

	Total Fat 26.2g	35 %
	Saturated Fat 7.1g	35 %
	Monounsaturated Fat 12.1g
	Polyunsanturated Fat 3.9g
Cholesterol 137.3mg		42 %
Sodium 217.9mg		8 %
Potassium 2253.5mg		59 %
Total Carbohydrate 63.5g		19 %
	Dietary Fiber 19.5g	78 %
	Sugars, other 44g
Protein 55.3g		79 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 711

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