This version of the classic Cacciatore Italian dish uses tasty pork chops prepared with chunky vegetables, herbs and double cream for a wonderfully tasty meal.
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.
Nutritional analysis per serving (4 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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