Autumn Braised Pork.

We had this last night, it was warming and lovely. It can also be made with a rabbit (sorry Julia).

4 pork chops
4 medium carrots
2 sticks of celery
1 large onion
1/2 bottle of Copella apple juice
1 cup of brandy (you could use cider or a dry white wine instead, if you use cider, use the whole can and just reduce the apple juice correspondingly)
1 tsp marmite
flour
salt and pepper

Roughly chop the onion and brown in oil in a heavy caserole. Chop the carrots and celery into large chunks and add to the pan. Put the chops in and brown boyh sides. Add enough flour to lightly coat the ingredients and then throw in the brandy and let the alcohol burn off for a moments. Season, add a teaspoon of marmite and the apple juice and cook in a medium oven for an hour.

We had this with jacket potatoes and broccoli.

I should mention that we already had the brandy in the house as I was having a crisis so extreme on Friday that I had to buy Brandy and Chocolate Milk. This only happens about once a year and is a pretty good signal to the boy that he's done something pretty appalling to hurt me. I thought it might be nice to add some to this dish (instead of my usual wine) for a kind of calvados vibe when combined with the apple juice. I guess I could have called this Normandy Pork, but then the onions would have to be browned in butter rather than olive oil. This actually fed the two of us over two nights, we had it with rice on the second night.