Cooking method:

1. Preheat oven to 160°C/325ºF/Gas Mark 3.
2. Dry fry the chops until brown all over. Transfer to a casserole dish.
3. Add the oil to the pan and sauté the onions and carrots until starting to brown.
4. Stir in the flour, then remove from the heat and blend in the stock.
5. Bring the sauce to the boil, add the mustard and check for seasoning.
6. Stir in the potatoes and pour the mixture over the shoulder chops. Cover and cook for 45 minutes.
7. Quickly fry the mushrooms in the butter, add to the casserole with the cherry tomatoes, cover and cook for a further 15 minutes.
8. Serve sprinkled with chopped parsley.