Pot-roasted pork chops in cider with shallots and peas
- April 2011
- Serves 6
- Hands on time 40 mins, plus 30 mins to reheat and finish
This pot-roasted pork recipe is a simple make-ahead main course that produces succulent meat every time.
- 15.3g (4.5g saturated)
- 10.7g (6.9g sugars)
To cook without freezing, add the peas at the end of step 2, then cook for 10 more minutes and serve. Soak the shallots in boiled water for 10 minutes to make the skins easier to peel.
Rate & review
Subscribe to our magazine
Subscribe to delicious. magazine this month for a half price subscriptionSubscribe