Ingredients
- 1 tablespoon olive oil
- 125 grams bacon rashers (4 slices streaky, finely sliced)
- 3 garlic cloves (minced)
- 1 large yellow onion (sliced)
- 11 ounces leeks (2 leeks, halved lengthways and sliced)
- 8 ounce fennel bulb (1 bulb, sliced)
- 12 ounces apples (2 granny smith, peeled and diced)
- 4 thick (1 1/4 to 1 1/2 pounds)) pork loin chops
- 3/4 cup dry white wine
- 2 cups chicken stock
- 2 bay leaves
- 2 fresh thyme sprigs
- Sea salt
- Freshly ground pepper
How to Make
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Step 1: Heat a little oil in a heavy bottomed casserole and briefly cook the bacon.
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Step 2: Add the garlic, onion, leeks, fennel and apple and stir well, turn the heat down and gently sauté for about 10 minutes or until the vegies start to collapse a little, regularly stirring.
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Step 3: Then bury the pork in the vegies and add the wine, stock, bay leaves, thyme sprigs and seasonings.
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Step 4: Stir, turn down the heat even more, tightly cover and gently simmer for about 45 to 60 minutes until the meat is tender, turning every now and then.
We hope you enjoy this recipe!
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