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“From sure who to credit the recipe to as it says a Matt Preston recipe but then he refers to Jen Ryan. Anyway enjoy...”
2hrs 15mins

Ingredients Nutrition


  1. Heat oven to 160°C Heat half the oil in a heavy based casserole dish. Brown the chops in batches over medium heat then remove to a plate.
  2. Turn heat down, add remaining olive oil and fry onion gently until soft.
  3. Add garlic, celery, carrot and parsnip and cook for 3 minutes, stirring regularly.
  4. Add chopped tomatoes, Worcestershire sauce and brown sugar and stir to combine. Return chops to the casserole, then pour over water to cover, stirring again to combine.
  5. Add the sprigs of rosemary, cover the casserole and cook for 2 hours, stirring occasionally. Remove any fat from the surface with a large spoon and add the peas.
  6. Cook on the stove top with the lid off to reduce the sauce slightly until the peas are cooked through.

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