Garlic chops from the oven

Name: Garlic chops from the oven
Cook time: 2 h
Total time: 2 h
Yield: 6
Ingredients: 6 Pork chops (about 300 g each); 3 young garlic bulbs; 2 medium-sized onions; 1 bundle (approx. 500 g) Carrots; 2-3 TABLESPOONS Olive oil; 7-10 Tbsp coarse salt; 7-10 Tbsp Pepper; 2 TEASPOONS tr. Herbs of Provence; 1/8 l dry white wine; 2 TEASPOONS Instant vegetable stock; 75 g black olives; 7-10 Tbsp Oregano

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 6

6 Pork chops (about 300 g each)
3 young garlic bulbs
2 medium-sized onions
1 bundle (approx. 500 g) Carrots
2-3 TABLESPOONS Olive oil
7-10 Tbsp coarse salt
7-10 Tbsp Pepper
2 TEASPOONS tr. Herbs of Provence
1/8 l dry white wine
2 TEASPOONS Instant vegetable stock
75 g black olives
7-10 Tbsp Oregano

Directions

1
Wash the chops and pat them dry. Halve the garlic bulbs. Peel and chop the onions. Peel, wash and chop the carrots. Heat the oil in a large flat frying pan with lid.
2
Sauté the meat in it, possibly in two portions on each side for about 2 minutes. Season with salt and pepper. Take out. Fry the garlic, onions and carrots in the frying fat. Season with salt, pepper and dried herbs.
3
Deglaze with wine and almost 3/8 litres of water. Bring to the boil, stir in broth. Add meat again. Cover and braise in a preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: level 3) for approx. 1 1/2 hours.
4
Add olives after about 1 hour and braise everything openly to the end. Season again with salt and pepper. Garnish with oregano. Serve with hearty farmhouse bread.