Pork barreling

I cooked a one pot pork casserolle. Oh yeah.... I'll tell you how.
This is a cross between English, and French techniques. ( I hope saying shit like that doesn't get me blasted of the web). Here I have combined skills learnd after many-a one pot simmer sessions.
Ingredence:
5 Full free range for quater pork chops.
5 Peeled small waxy potatoes.
2 Large onions.
3 large peeled carrots.
5 sticks of choped celery.
1.5lt of beef stock.
1/2 cup of stout. (Optional).
6 cloves of garlic.
100g fresh green peper corns.
3tbl spoons plain flour.
Olive oil.
Salt & Pepper.
Method:
In a large oven proof heavey based pot. Fry off the chops in a little oil. Set aside. Add the finely chopped onions, cook untill semi done. Add the choped carrots, and cellery, along with the potatoes. Sweat off for a full 5 minutes with reduced heat. Now add the flour. Stir in and add the liquid. Bring to the boil. Tip in the pepper corns. Layer in the chops, cover, place in a pre heated oven at 180c for 2&1/2 hours.
Serving:
Layer out some liquid, Then some veg, potatoes on top. Finnish off with the wonderfuly softned pork. Garnish with parsley if you want. As I don't know what to make of the style. Pepper corn pork casserole. Can be served with what ever beverage you want.