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!
- 6 thick pork chops
- 6 potatoes, sliced very thin
- 1 heaped tablespoon flour
- Sweetened condensed milk
- 2 cups / 300 grams green beans
- Pre-heat oven to 300 degrees F / 150 degrees C / gas mark 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.
- 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
- Add flour to the skillet / frying pan. Brown the flour thoroughly.
- Add the condensed milk, enough to make a thick gravy. Pour over the contents of the casserole and pop on the lid.
- Bake for one hour. Five minutes before done, remove lid to allow the potatoes to brown.
- 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.
- Serve alongside a hearty portion of the chops and potatoes.