Try this warm and cosy winter recipe by Cassandra Heneghan
In a bowl, combine the plain flour, salt and pepper. Coat the chops in the flour, reserve the flour and set both aside.
In a frypan, or searing slow cooker, heat the oil over a medium heat and saute the chops and onion in 4 batches. Drain on paper towel.
Place the potatoes, cabbage, carrots, chops and onions into the slow cooker bowl.
In a jug, whisk the left over flour mixture, tomatoes, thyme, parsley and stock until there are no visible lumps. Pour over the ingredients in the slow cooker and set to high for hours.
Sprinkle with parsley, thyme and mint to serve.
Nutritional analysis per serving (10 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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