Pork and lemon stew

My butcher sells spare rib chops, which come from the pig's shoulder. They are cheaper, moister and more tender than loin chops. Versatile as well: you can grill or fry them as you would a loin chop, and slow-cook them in a stew. For 4.

4 spare rib chops (or more if they are small)
Olive oil
3 onions, roughly chopped
8 garlic cloves
2 bay leaves
100 ml chicken stock
I lemon, zested and cut into quarters
Salt

I have taken to browning meat, without oil, on a ridged grill pan. Cut each chop into two or three pieces (whatever suits you), salt them, and brown them, in batches, on a high heat for a minute or two each side. Transfer to a plate when done. Meanwhile, in a casserole, soften the onions on a low to medium heat in the oil (a tbsp or two -- enough to prevent the onions from catching).

Tip the pork into the casserole, along with the whole garlic cloves, bay leaves, chicken stock, zest and quartered lemons, and a little more salt.

You do not need to bring the contents to a simmer: a gentle increase of heat in a low oven (gas mark 1/140 C) will help to keep the pork tender. Leave the casserole to cook gently for a couple of hours.

You may find that you have a surprising quantity of sauce. If there is too much, and it seems too thin, remove the pork to a warm plate, cover it, and bubble the sauce on top of the stove until reduced.