Cut: Shoulder (boneless)
Serves: 4-6
Preparation time: 20 mins
Cooking time: 1 hr 10 mins
Temperature: 160°C/325ºF/Gas Mark 3
Cooking method:
- Preheat oven to 160°C/325ºF/Gas Mark 3.
- Dry fry the chops until brown all over. Transfer to a casserole dish.
- Add the oil to the pan and sauté the onions and carrots until starting to brown.
- Stir in the flour, then remove from the heat and blend in the stock.
- Bring the sauce to the boil, add the mustard and check for seasoning.
- Stir in the potatoes and pour the mixture over the shoulder chops. Cover and cook for 45 minutes.
- Quickly fry the mushrooms in the butter, add to the casserole with the cherry tomatoes, cover and cook for a further 15 minutes.
- Serve sprinkled with chopped parsley.