Michael and Rachel's

Recipe Book

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Pork and Butternut Hot Pot

Updated: 02 Jan 2016

Ingredients

  • 2 Pork Chops
  • 3 large carrots
  • 1 small swede
  • 2 leeks (can be subbed for onions)
  • 500ml vegetable stock
  • Splash of red wine (optional)
  • 2 or 3 tbsp gravy granules
  • 1 butternut squash, peeled halved and thinly sliced
  • 25g butter, melted

Method

  1. Dry fry the pork chops for a couple of minutes on each side.
  2. Add the carrots, swede, and leeks. Pour on the stock and a splash of red wine of using. Bring to the boil, cover, and cook on the hob for 30 minutes.
  3. Arrange the squash over the top of the casserole. Brush with melted butter and season with salt and pepper.
  4. Cover the pan and put in the oven for 25 minutes.
  5. Remove the lid and return to the oven for a further 15 minutes.

N.B Makes 2 dinner portions and 2 further lunch portions. Next time consider dicing the pork to make it stretch further.