One-Pan Pork Chops and Vegetables
- 4 pork chops, each about 2cm thick
- Freshly ground salt and pepper
- Oil, for frying
- 3 cloves of garlic
- 4 carrots
- 6 small shallots
- 1 zucchini, thickly sliced
- 300g peas
- 25g butter
- 400ml chicken stock
- Juice of ½ a lemon
- Flat-leaf parsley
Preheat the oven to 180°C.
Season the pork chops well with salt and pepper.
Heat some oil in a Le Creuset Signature Buffet Casserole and add the garlic cloves whole, which will impart better flavour to the oil.
Brown the chops on each side then remove from the casserole.
Peel and halve the carrots, then place into the casserole for about 2-3 minutes. Add the shallots and thick zucchini slices and allow to fry for a couple of minutes.
Return the chops to the casserole with the peas, butter and chicken stock.
Season the dish well with salt and pepper, put the lid on and simmer for 20 minutes in the oven at 180°C.
Squeeze the lemon juice over the dish and serve garnished with parsley.