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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

6-8 prunes

4 baby courgettes, thickly sliced

Salt, pepper and oregano to taste


Brown pork chops but do not cook through.

Remove from pan.

Brown onions.

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.

The dish ready for the oven.
The finished product.