- 4 celery sticks, washed and cut in chunks
- 3 large carrots, peeled and cut in chunks
- 1 large white onion, chopped
- 10 tbsp Italian olive oil
- 4 bay leaves
- 4 fresh rosemary sticks
- 4 large pork chops
- 1 glass of red wine
- 4 cans Italian plum tomato (with the juice)
- 2 large courgettes, cut in chunks
- 4 tbsp double cream
- salt and freshly ground black pepper, to taste
- 4 large potatoes, par-boiled
- Preheat the oven to 160C/320F/Gas 2.
- In a large casserole dish, fry the celery, carrots and onion in six tablespoons of olive oil for about one minute.
- Add in the bay leaves, two sticks of rosemary and the pork chops and continue to fry for a further minute.
- Now add the wine and cook for two minutes, allowing the alcohol in the wine to evaporate.
- Add the tinned tomatoes and courgettes along with the cream.
- Season with salt and pepper and mix well.
- Place a lid on top and bake in the oven for 90 minutes.
- In the meantime, cut the potatoes into rounds 1cm/½in thick and shallow fry in the remaining olive oil with the remaining two rosemary sticks.
- Once the potatoes are crisp, drain the excess oil and serve with the pork casserole.