Pork Chops in Red Wine

(SERVES 4)

• 25 g/1 oz/2 tbsp low-fat spread
• 2 onions, thinly sliced
• 2 large carrots, thinly sliced
• 2 courgettes (zucchini), thinly sliced
• 4 pork loin chops, trimmed of all fat
• 150 ml/ ¼ pt/ 2/3 cup red wine
• 150 ml/ ¼ pt/ 2/3 cup pork chicken stock, made with ½ stock cube
• Salt and freshly ground black pepper
• 1 bouquet garni sachet
• 15 ml/1 tbsp redcurrant jelly (clear conserve)
• 15 ml/1 tbsp cornflour (cornstarch)
• 15 ml/1 tbsp water
• Chopped parsley

To Serve:

• Fluffy Mashed Potatoes
• Broccoli

Melt the low-fat spread in a flameproof casserole (Dutch oven). Add the onions, carrots and courgettes and fry (sauté) for 2 minutes, stirring. Remove from the pan with a draining spoon. Add the chops to the pan and brown on both sides. Return the vegetables on top of the pork. Pour in the wine, stock, a little salt and pepper and the bouquet garni sachet. Bring to the boil, cover and transfer to a preheated oven at 200degree C/400degree F/gas mark 6 for about 40 minutes or until the pork and vegetables are tender. Lift the pork and vegetables out of the casserole with a draining spoon and keep warm. Discard the bouquet garni. Stir in the redcurrant jelly until dissolved. Blend the cornflour with the water and a little of the cooking liquor. Return to the pan, bring to the boil and cook for 1 minute, stirring, until thickened. Taste and re-season if necessary. Return the chops and vegetables to the casserole. Garnish with parsley and Serve with Fluffy Mashed Potatoes and Broccoli.