Peter Lorre’s Pork Chops and Scalloped Potatoes

You know when you walk from your kitchen to your bedroom to go and get something, and when you get to your bedroom you’ve forgotten what you went there for?  I felt a bit like this about Peter’s Pork Chops.  I made them ages ago, and forgot to write about them.  Then I found a couple of frozen portions and had them when Mr Rathbone came over one Friday night.  We scoffed them with some green beans, but do you think I could remember anything about them when I sat down to write?  No, I couldn’t!  


But today, I stumbled upon a piece of paper with a few scribbled notes on.  Apparently, I had said: “potatoes have a slightly porky flavour” and Mr R had said: “serve with mustard, gives pork a lift!”  Also (and I do actually remember saying this) on the way home from the traditional couple of pints in Quinns after work on a Friday, coming up my four flights of stairs, in anticipation of Peter’s dish I said: “all I need is a pee, a beer and a chop!”

Stop press: just asked Mr R: “Do you remember anything about Peter Lorre’s Pork Chops?”  His reply, quick as a flash and with emphasis: “They were NICE.”  So there you go!


Peter Lorre’s Pork Chops and Scalloped Potatoes

Serving Size: 6


  • 6 thick pork chops
  • 6 potatoes, sliced very thin
  • 1 heaped tablespoon flour
  • Sweetened condensed milk
  • 2 cups / 300 grams green beans


  1. Pre-heat oven to 300 degrees F / 150 degrees C / gas mark 2.
  2. Trim all the fat from the pork chops and dice this into 1/2 inch cubes. Place the fat in a heavy skillet / frying pan, render [cook the fat out] and remove the cubes, saving them for the beans. Add the pork chops to the fat and brown.
  3. Cover the bottom of a well-buttered casserole dish. Add a layer of pork chops then a layer of potatoes, seasoning with salt and pepper as you go. Alternate the layers of pork chops and potatoes, with the last layer being potatoes
  4. Add flour to the skillet / frying pan. Brown the flour thoroughly.
  5. Add the condensed milk, enough to make a thick gravy. Pour over the contents of the casserole and pop on the lid.
  6. Bake for one hour. Five minutes before done, remove lid to allow the potatoes to brown.
  7. Steam beans, or cook in boiling, salted water until tender. Add the brown cubed fat and two tablespoons of liquid from the skillet / frying pan. Lower the heat and simmer for a few minutes.
  8. Serve alongside a hearty portion of the chops and potatoes.
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