You know by now that we are all pork fiends in my house. 🙂 From sausages, beautiful roasted joints to chops we have it at least once a week. This tasty little recipe I have for you today is loved by all and makes for ideal family fare. Even though my Braised Pork Chops with Leeks & Carrots take some time to cook, the actual “hands on” time is not long at all so you can get on with other things (as long as you check on your chops from time to time). 🙂
Great thing about this dish is that you don’t even need to sear the meat first! You simply add your chops onto your hot stock and leave them to simmer. The final result will be no less delicious and you will have wonderfully moist and tender meat without added fat. The small knob of butter for sweating the leeks is all it takes in this dish and if you trim any additional visible fat rind from your chops you can make this casserole/stew/braise even healthier. And all that wonderful added veg too!
You might want to consider making your own chicken stock to use here. It really couldn’t be easier and you can have a nice stash in your freezer to take out and use whenever you need. Check out my guide on How To Make Chicken Stock in Instant Pot (with instructions for hob/stovetop users too)!
This stew freezes and reheats very well too. If you are busy and usually short on time during the week, simply prepare it in advance and reheat it adding some side dishes for a quick, mid-week dinner. You will feel so smug serving it in the middle of the busy week 🙂 ( I love that feeling)!
And now onto the recipe itself.
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I’m linking my Braised Pork Chops with Leeks & Carrots with the following pages:
Cook Once Eat Twice hosted by Corina at Searching for Spice
Brilliant Blog Posts hosted by Vicki at Honest Mum Blog
Recipe of the Week hosted by Emily at A Mummy Too