Goat Neck Chops with Tomato, herbs & garlic

  • 500g neck chops
  • 1 clove garlic, crushed
  • 1 onion, diced
  • 1 stalk celery
  • 1 bay leaf
  • 1 can diced tomato
  • ½ cup water or stock
  • Mixed herbs to taste
  • Salt & pepper to taste

In an electric  frying pan brown the chops on both sides with just enough olive oil to coat the pan..

Remove to a warm dish. Add a little more oil and sauté the onion and celery until onion is caramelised.

Add crushed garlic, bay leaf, herbs and can of diced tomato.

Place chops back into pan and simmer with lid on for 40 mins.

Keep an eye on the stock content of the dish. If it gets to dry add a little more water.