Serves 4
INGREDIENTS
8 loin chops or shoulder chops
1 large onion, sliced
2 small carrots, sliced (did not use it tonight – forgot to add this)
300ml chicken stock (used 1½ chicken cubes mixed with ± 300ml boiling water)
2 heaped spoons of flour
Fresh Basil
Dried Bay leaves
2 large potatoes thinly sliced
METHOD
Slice onions (thin) and place half of it in bottom of casserole dish
Top with chops
Spice as per your own specifications (we used a bit of barbeque spice, salt, fresh ground coriander, touch of fresh ground pepper)
Dot with fresh basil and bay leaves
Add remaining onions on top
Thinly slice potatoes and arrange in between the meat with a thin layer on top of the onion, meat and herbs.
Mix chicken stock and flour (use a whisk to ensure a smooth texture) and pour over layered ingredients
Preheat the oven to 350°F and bake for ±90 minutes. Meat should be tender and juice thickened.
Served with fresh garden salad
Source: Alwyn Slabbert
TRIED AND TESTED
