Easy one-pan pork
These are indeed extraordinary times. People are doing all sorts of things they don’t normally do — cleaning, decluttering, gardening, painting, sewing, knitting, learning yoga . . . Justine Tyerman is even cooking again which is nothing short of miraculous. ‘I’m starting with easy recipes like this one-pan dish from my friend Lyn,’ says Justine. ‘I’m finding cooking very therapeutic, especially all the chopping of vegetables — a great way to relieve stress. But it’s difficult to elbow my husband out of the kitchen, a domain he’s occupied unchallenged for quite a few years now . . .’
4 large pork chops, rind and fat removed
2 granny smith apples, peeled, cored and thickly sliced in rounds
4 medium-sized agria potatoes, washed and thickly sliced
2 onions thinly sliced
1 cup of apple juice
4 baby courgettes, thickly sliced
Salt, pepper and oregano to taste
Brown pork chops but do not cook through.
Remove from pan.
In a large ovenproof dish, layer chops, sliced potatoes, sliced apple.
Dot with prunes and courgettes.
Pour apple juice over the ingredients and season.
Cover and cook slowly for 1-1½ hours.
• I added a few chilli flakes to give it a zing.