Sprinkle chops evenly on both sides with chopped thyme.
Heat the oil in a large frying pan and gently fry for 10 minutes, or until lightly browned on each side.
Transfer chops to a large casserole dish.
Add onion, leeks, carrots and celery to the frying pan and cook for 5 minutes, until softened.
Place the peas in a bowl and pour over the hot stock. Stir well.
Spoon the peas into the casserole with vegetables and mix.
Arrange the potato slices around the top of the dish.
Brush the potatoes with melted butter and cook in a preheated oven at 190C, 375F(gas mark 5) for 1 hour 1/4 - 1 hour 1/2 until the vegetables are tender and potatoes golden.
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