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1
Pre-heat the oven to 325.
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2
Trim most of the fat from the meat and coat the pieces with the seasoned flour.
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3
Let the meat come to room temperature.
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4
Tie the rosemary, parsley and thyme together with butchers twine or tie up in cheese cloth.
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5
Warm the chicken stock.
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6
Heat the olive oil in a large skillet over medium heat (do not let the oil smoke).
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7
Brown the chops for three minutes per side.
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8
(Do not crowd the pan or they will steam instead brown.
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9
This may need to be done in two batches.
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10
).
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11
Remove the chops from the skillet and place in a large casserole.
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12
Drain most of the oil from the skillet and reduce the heat to medium low.
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13
Add a tablespoon of the seasoned flour to the skillet and stir for a few minutes, until brown.
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14
Slowly add the warm chicken stock to the skillet, scraping up any brown bits from the bottom.
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15
Add the tomato paste, bring to a boil, remove from the heat and let cool a bit.
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16
Add the herb package and bay leaf to the chicken stock while cooling.
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17
Add the chopped onion, whole onions, carrots and potatoes to the casserole and season to taste with salt and pepper.
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18
Add the chicken stock with the herbs to the casserole and toss all ingredients.
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19
Cover and cook for one hour and fifteen minutes, turning once after 45 minutes.
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20
Remove from the oven and let rest for 10 minutes.
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21
Uncover, sprinkle with parsley and serve from the casserole.
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22
Enjoy!
