Pork casserole

1. Combine the flour and mustard together in a bowl and add the pork pieces to coat.
2. Heat a non-stick saucepan over a medium heat and when hot, fry the rasher until it starts to
brown. Remove from the heat and set aside on a plate.
3. Next fry the coated pork and cook to brown, about 5 minutes, before removing and setting
aside with the rasher.
4. Add the oil to the pan, and scrap up any juices, mustard and flour to prevent it from sticking
to the pan, before adding all the prepared vegetables, potatoes, thyme and bay leaf and
cook for 10 minutes, until they begin to soften.
5. After this time return the pork to the pan, along with the tin of tomatoes. Half fill the empty
tomato can with water and add this to the pan also.
6. Turn the heat up and bring to the boil then cover with a lid and return the heat to low and
simmer for between 20 -30 minutes until the pork is cooked through and the potatoes are
soft.
7. Season with black pepper before serving in a big bowl.
8. Serve with a glass of milk.