Braised chops with young garlic

Name: Braised chops with young garlic
Cook time: 2 h
Total time: 2 h
Yield: 5
Ingredients: 4-6 thick pork chops; 3 young garlic bulbs; 2 Onions; 500 g Carrots; 2-3 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TEASPOONS Herbs of Provence; 1/8 l dry white wine; 2 TEASPOONS Vegetable broth; 75 g black olives

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 5

4-6 thick pork chops
3 young garlic bulbs
2 Onions
500 g Carrots
2-3 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TEASPOONS Herbs of Provence
1/8 l dry white wine
2 TEASPOONS Vegetable broth
75 g black olives

Directions

1
Wash the chops and pat dry. Halve the garlic bulbs. Peel and chop the onions. Peel, wash and roughly chop the carrots
2
Heat the oil in a large flat frying pan with lid. Fry the meat on each side. Season with salt and pepper and remove. Fry garlic, onions and carrots in the frying fat. Season with salt, pepper and herbs
3
Add wine, just under 3/8 l water and broth, bring to the boil. Add meat. Cover and braise in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for about 1 1/2 hours. After approx. 1 hour continue to braise open. Add the olives about 10 minutes before the end. Season to taste again if necessary. Roast potatoes go well with it
4
Drink: dry country wine