Pork Chop and Potato Casserole


  • 4 lean chump, loin or spare-rib chops, about 6–8 oz / 170–230 g each
  • 2 lb / 900 g waxy potatoes, peeled and thinly sliced
  • 2 onions, peeled and thinly sliced
  • salt
  • freshly ground black pepper
  • 1 pt / 570 ml white wine
  • 1 cinnamon stick, about 2 in / 5 cm
  • sprig of sage


Trim most of the fat from the pork, and use a piece of it to grease an ovenproof dish or casserole large enough to hold the chops in a single layer. Arrange a layer of half the vegetables in the dish, put the pork chops on top, and cover with the rest of the potatoes and onions layered on top. Lightly season, pour on the wine and tuck the cinnamon and sage into the dish. Cover with foil or a close-fitting lid, and bake in a preheated oven at 180°C / 350°F / Mark 4 for 1–1½ hours, until the meat is tender and the potatoes are well cooked. You can remove the cover and brown the top for the last 20 minutes or so if you wish.