Peter Falk’s Pork Chops With Vinegar Peppers
1⁄4 cup / 60ml olive oil
6 tenderloin pork chops
1 onion, finely chopped
1⁄4 cup / 60ml white vinegar
1 teaspoon thyme
Vinegar peppers [Peter doesn’t say how many, so to your taste]
1⁄2 cup / 120ml liquid from the vinegar peppers jar
Cornstarch/cornflour to thicken gravy
Preheat oven to 350 degrees F / 175 degrees C / gas mark 4.
Heat oil in large frying pan and brown the pork chops with the onion.
Remove chops and place them in a heavy iron ovenware casserole dish. Add vinegar to frying pan, stir in all brown bits and add to the casserole dish. Add some cracked pepper, very little salt, and the thyme. Now add 1 cup / 240ml water and half a cup / 115ml of liquid from the vinegar peppers.
Bake for one and half hours. Add vinegar peppers.
Bake 15 minutes and serve. Thicken gravy with cornstarch/cornflour.
Potatoes may be added if desired 1 hour before chops are finished. Cut potatoes in quarters for faster cooking.
Serves 3-6 depending on the size of your chops.
If you fancy seeing how to make another of Peter Falk’s favourite dishes, check out this little video I made about his Pumpkin Lasagne recipe.