Mem’s Pork Stew

Mem’s Pork Stew

2 Tablespoons olive oil
2 Tablespoons butter
2kg Pork Chops (any type)
5 rashers bacon, roughly diced
1 leek, trimmed, and diced
500g potato, roughly diced into small cubes
1 cup apple cider
1/4 cup plain flour
2 cups bacon stock
300g button mushrooms, sliced

1. Preheat oven to 180c. Heat the oil in a large frypan and cook pork in batches until lightly browned. Transfer to a large heavy based casserole dish (if using large chops cut in half or thirds).
2. Heat butter in the frypan; add bacon, leek and potato. Cook until leek has softened. Add apple cider and mushrooms; bring to the boil. Stir in the flour. Add chicken stock and cook for 1 minute, stirring constantly. Place into the casserole dish and give a quick stir.
3. Bake covered for 1 hour. After 1 hour pull pork out of casserole, trim off fat and bones; cut into small pieces. Add back to casserole dish; stir. Bake covered for 30 minutes.

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