Stewed Down Chops
This is hearty fare for lunch or dinner that is popular with all ages. Delicious served with mashed potatoes or rice and steamed vegetables.
4 servings pork chops (preferably with the skin on)
2 tablespoons olive oil
8 medium onions, quartered and sliced
1 cup/2 sweet peppers, diced
2 tablespoons garlic, finely chopped
1 teaspoon grated nutmeg
2 tablespoons fresh thyme or
1 tablespoon dried thyme
Pepper sauce to taste
A few dashes of Worcestershire sauce
A few dashes of Angostura bitters
2 cups tomatoes, peeled and diced
2 cups 16floz/500ml water
Method: Rub salt on to the pork chops and leave for 10 minutes. Wash and pat dry.
Heat the oil in a large frying pan and brown the chops on both sides over a medium to high heat (about 10 mins).
Remove the chops from the pan and set aside.
Sauté the onions until beginning to brown, add the garlic and sweet peppers and sauté for a further couple of minutes.Add the tomatoes, nutmeg, thyme, Worcestershire sauce, Angostura bitters and water and add the pork chops back in.
Cover and simmer over a low heat until the chops are tender (1-2 hours). Add more water during cooking if necessary.