3 large carrots, peeled and cut in chunks
4 celery sticks, washed and cut in chunks
2 large courgettes, cut in chunks
1 large white onion, chopped
4 fresh rosemary sticks
4 cans Italian plum tomato (with the juice)
salt and freshly ground black pepper, to taste
10 tbsp Italian olive oil
4 tbsp double cream
4 large pork chops
1 glass of red wine