Serves 6, cooking time 2 hours
note: this recipe can be cooked using a slow cooker, cooking time approx 7 hoursIngredients
4 large potatoes – sliced
8 chump chops
1 onion – sliced
100g mushrooms – sliced
1 carrot – peeled and sliced
1 C frozen peas
1 tsp mustard
1 C chicken or beef stock
Olive oil
½ C plain flour
Salt & pepper
rosemary
Directions
Preheat oven to 150ºc
Coat the chops in seasoned flour and gently brown in a pan with a little olive oil. In a heavy casserole dish, place the sliced potatoes on the bottom, then add the chops, onions and mushroom. Combine the stock and mustard, pour over the meat and vegetables, add rosemary, cover and cook on a low temperature for 1 ½ – 2 hours or 7 hours in a slow cooker.
When ¾ cooked, add sliced carrots. When ready to serve add the frozen peas.
Serve with crust bread and side salad
