Pork Ragout

Okay, so we had Greek pork chops earlier in the week. I'll post them. But we had huge boneless really thick chops, Daniel and Elizabeth and I, and we ate only 2 1/2 of 6 chops. So half were lurking in the fridge, and in the checkout line at Whole Foods, lo and behold: a cooking magazine had an article for leftover roast. Pork roast! So I perused the recipe and determined to remember it for today. Not too taxing.

Called for a pork shoulder roast, and of course we had chops, but here's what I did:

olive oil in a frying pan
one chopped carrot
one chopped stalk of celery
3 green onions, sliced
several several shakes of dried pepper flakes
salt
Cooked this for ten minutes.

Added:

2 minced cloves of garlic
added 1 can chopped tomatoes
3 1/2 cooked 1 1/2 inch pork chops, sliced and cut in thirds again
glugs of chicken broth to cover

Stewed this for a while. 30 minutes minimum, though it cooked a bit longer. Added more broth as necessary.

then added the juice of a lemon, some lemon zest, more pepper flakes to taste, stewed some more. Before serving, added a generous topping of chopped Italian parsley and some fresh diced tomatoes.

We'd had this with some flavored rice, so I scooted over the ragout to one side, heated up the rice. I baked a batch of sundried tomato muffins. We ate it. It was nise.