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Ingredients
- Olive oil
- 6 chump chops
- Plain flour
- Salt and pepper
- 1 spanish onion, diced
- 2 cloves garlic, diced
- 2 carrots, diced
- 100g pancetta, diced
- Large sprig rosemary
- 1 tsp dried chilli flakes
- 400g can white beans, drained and rinsed
- 400g can borlotti beans, drained and rinsed
- 375-500ml chicken stock
Method
Preheat oven to 180C. Heat a little olive oil in a large flameproof casserole dish. Toss chops lightly in seasoned flour and fry until brown. Set aside.
Fry onion and garlic until soft. Add carrots and pancetta and cook over medium heat for five minutes. Remove rosemary leaves from sprig and add these with chilli flakes.
Add beans, stirring gently. Nestle the chops (preferably in one layer) into the vegetable mix.
Add chicken stock so that the meat is just covered.
Cut a piece of baking paper to the size of casserole and place this over the meat, pressing down to fit snugly over the chops and vegetables.
Cover and bake for 2 hours, or until the meat starts to fall off the bone.
