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Pork and Potato Hot-Pot
Recipe

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 Pork and Potato Hot-Pot Recipe


Long slow cooking makes the pork so very tender and allows the potatoes to soak up the delicious juices from the meat.

KEY POINTS

 Preparation Time:  45 minutes  Cooking Time:   3 - 4 hours
 How Difficult  Easy  Freeze?   No
 Servings

 4 portions

INGREDIENTS
The ingredients below will make four portions of Pork and Potato Hot-Pot.


Ingredients Imperial Metric
4 Pork Chops well trimmed 

1lb

500 grams

Butter  1oz 25 grams
Oil 1 tbsp 15 ml
Large Onion very thinly sliced 1 1
Garlic Clove 2 2
Button Mushrooms 8 oz 225 grams
Mixed herbs ½ tsp 3 ml
Potatoes thinly sliced 2lb 900 grams
Veg or Chicken Stock 1¼  pints 750 ml
Salt and pepper

COOKING EQUIPMENT

1 Slow Cooker



Turn the cooker on to high heat before starting your preparation, so the cooker is at the right temperature.

Method

Use 15g/½oz/1 tbsp of the butter to grease the base and the sides of the cooking pot.

 
Slice the potatoes, mushrooms and onions thinly and crush the garlic cloves.

 
Heat the oil in the frying pan, add the onions and gently cook for about 5 minutes until they are see-through.

 
Add the garlic and mushrooms to the frying pan and cook for a further 5 minutes until they are softened. Remove the pan from the heat and stir in the mixed herbs.

 
Spoon half the mushroom mixture into the bottom of the cooking pot, then arrange half of the potato slices on the top, season with salt and pepper.

 
Place the pork chops on top of the potatoes in a single layer, then pour about half of the stock over just to cover the potatoes to stop them going brown.

 
Repeat the layering of the mushroom mixture and potatoes finishing with  a layer of neatly arranged overlapping potatoes.  

 
Pour over the remaining stock so as just to cover the potatoes, dot with the rest of the butter and cover with the lid. xx

 
Cook the stew on high for 3 - 4 hours or until the meat and potatoes are tender. 

 
Serve with your lightly cooked favourite vegetables.

Recipe by .

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