Advertisement
Easy
By Paul Heathcote and Matthew Fort
Published 1998
This dish was traditionally cooked in a tall brown earthenware pot from which it would be served. It is best accompanied by lashings of pickled cabbage.
Preheat the oven to 190°C/375°F/gas 5. Trim any excess fat from the chops and fry them on both sides in their own fat for a few minutes.
In a suitable ovenproof pot, start layering potatoes, onions and chops, seasoning between each layer and finishing with a layer of potatoes. Pour over the stock and brush the potatoes with the melted dripping.
Cover with a lid or foil and bake