3 large pork chops, all visible fat and bone removed
1 red onion, sliced
200gm button mushrooms, wiped and sliced
2 red eating apples, cored and each cut in 12 pieces
500ml chicken stock
1 tsp Chinese 5 spice*
1 Tblsp corn flour
400gm boiling potatoes
500gm green beans
4 large carrots, cut julienne
6-8 courgettes, topped and tailed and left whole
Method
Boil, steam or microwave the vegetables until cooked.
Drain and keep warm.
Cut the pork into strips.
Spray a pan with non-stick cooking spray.
Dry fry the onion and pork strips until the onion softens and the pork is sealed.
Add the mushrooms and apples to the pan and stir fry for 5 minutes.
Pour in the stock and stir through the Chinese 5 spice.
Cover with a lid and allow to simmer for 15 minutes.
Mix the corn flour to a paste with a little water.
Add this to the pan to thicken the sauce.
Stir gently so the apple doesn’t break up.
Serve the casserole and vegetables on four warmed plates.
*Chinese 5 spice is a combination of cinnamon, cloves, fennel, star anise and black pepper.
