A Warwickshire recipe, very good on a cold winter’s night. Plain boiled potatoes are best with this dish and a winter salad served separately.
Trim almost all the fat from the chops. Dip the chops in seasoned flour and fry them gently in the butter for 2 to 3 minutes on each side. Put them in a casserole.
Lightly fry the onions in the same pan. When the onions are just becoming transparent, scatter them over the chops. Add the chestnuts to the casserole. Mix the stock, wine, mace, thyme, salt and pepper. Pour the liquid over the chops, cover the casserole and simmer gently either on top of the stove or in a low
©1980 The Estate of Elizabeth Ayrton