Turn on the oven to heat up to 160C / 140C Fan / 280F

First, gather all of the ingredients together for the casserole.

Finely chop the onion and roughly chop the carrot if baby carrots are unavailable. Season the pork loin chops.

Next, heat the oil in the casserole dish and start to brown off the pork loin chops.

Pay special attention to the end with the fat and brown this off until crisp.

Once browned off remove the pork loin chops to the side and add the chopped onion to the pot over low-medium heat. Fry until soft. 

Now add the white wine and reduce by half.

Once the wine has reduced add the mustard and stir in. Also, add the bay leaf and thyme. 

Now add the pork loin chops.

Finally, add the chicken stock and carrots. 

Bring this to a simmer and then place the lid on the pot and place the whole thing in the oven for around 3 hours. Check now and again to ensure the pot does not run dry and top up with chicken if needed.

First, gather all of the ingredients together and slice the mushrooms.

Once the pork casserole is ready, remove from the oven.

Using a skillet or frying pan heat 1 tbsp of oil and the butter. Add the mushrooms.

Brown the mushrooms off.

Now, add the brandy being careful when it flames. Reduce by half.

Add two ladles of the casserole stock. Allow this to reduce slightly.

Next, add the spinach and start to cook off.

Now add the cream and mix in.

Finally, add pork loin chops and carrots from the casserole.

Reduce the cream over low heat to a consistency you like. At the same time, the spinach will cook.

And that's it. Serve with seasonal baby potatoes and enjoy. Pork loin in brandy and cream. Yum!