Pork Chop Stew

Prepare time:
Ready in:
Serves 2
Brilliant, tasty, one-pot tea.


  • 4 pork chops
  • Handful of small potatoes (halved)
  • Half a leek (sliced)
  • Bouquet garni ‘teabag’
  • Courgette (sliced)
  • Tin of chopped tomatoes
  • 2 tbsp. dried mixed herbs
  • Vegetable stock cube
  • Salt and pepper


1Place pork chops in the bottom of a casserole dish or similar lidded receptacle.
2Add all the vegetables on top of the meat.
3Top with tomatoes.
4Sprinkle with herbs and stock cube and season with salt and pepper.
5Nestle the bouquet garni teabag into the middle of the dish.
6Place lid on top and cook for approximately 40 minutes or until the meat is fully cooked and the potatoes are soft.
7Remove from oven and stir in frozen peas (the heat will cook them)
8Remove teabag and serve.


You can add chilli if you fancy it a bit hotter.
Bouquet garni teabags can be found in the herb aisle. They come in a box and contain mixed herbs and bay leaves. You can use individual herbs if you don’t have one.
Lovely served with chunky bread.

By Helen Hamston

Founder of MGF, Helen is a mum of four who spends way too much time on the interweb and not enough time in bed. She loves wearing her dressing gown, car boot sales and watching TV programmes featuring food. Her specialist subjects include 'how to overfill your car boot' and 'how to avoid dusting'. Follow her at Twitter: @Ginfund, Facebook: @MGFund, Instagram: @mummysginfund and online: www.mummysginfund.co.uk.