How to make it

  • Remove any fat and gristle from chops. Peel onions, cut into quarters; cut pancetta into small pieces; cut fennel into slices; slice mushrooms.
  • Melt butter in pan, add chops and brown well on both sides; remove from pan and place in ovenproof dish in one layer. Add to pan onions, crushed garlic, fennel, pancetta and mushrooms, cook 2 minutes. Add wine, water, crumbled stock cube and tomato paste, bring to boil, remove from heat, season with salt and pepper.
  • Pour vegetable mixture over chops, cover and bake in moderate oven 45 minutes or until chops are tender. Remove chops and keep warm. Pour sauce and vegetables into saucepan; combine flour and extra water, pour into sauce, stir until boiling. Pour over chops.

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  • ellierentoul 5 years ago
    I'm looking forward to making this dish tomorrow evening. it looks great!
    Ellie
    Was this review helpful? Yes Flag
    " It was excellent "
    minitindel ate it and said...
    heres another good one by missy bea
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