¼ cup plain flour
1 tbsp olive oil
1 tbsp butter
1 brown onion, cut into wedges
400 g can whole cherry tomatoes
1 cup chicken stock
4 sprigs thyme, plus extra to serve
¾ cup kalamata olives
Creamy potato mash, to serve
Method:
Place flour onto a plate and season with salt and pepper.
Lightly dust pork with flour, shaking off excess.
Heat oil and butter in a large frying pan over medium heat.
Add pork and cook, turning once, for five minutes until evenly browned.
Transfer pork to a slow cooker.
Add onion to the pan and cook over medium heat for three to four minutes or until softened.
Add tomatoes, stock, thyme and olives to pan.
Cover and bring to the boil.
Pour tomato mixture over the pork in the slow cooker.
Stir to combine.
Cook on high for two hours or until very tender.
Serve with creamy potato mash.
Garnish with fresh thyme to serve.
● Source: Australian Pork
23°C