Name: Spare-Rib Chops in Cider with Chestnuts and Potatoes
Yield: Serves 6
Ingredients: 1 tbsp melted butter; 2 apples; 2 tbsp finely chopped parsley; 2 pt / 900 ml dry cider; 20 small onions, peeled; 1–2 tbsp olive oil; ¼ tsp ground mace; ¼ tsp ground cinnamon; ½ tsp freshly ground black pepper; ½ tsp salt; 2 oz / 60 g plain flour; 1 sprig thyme; 1½ lb / 680 g small potatoes, scrubbed or peeled; 1 sprig parsley; 1 sprig sage; 1 bay leaf; 1 lb / 455 g chestnuts, boiled and peeled

Preparation info

Serves
6

Difficulty
Medium

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

Ingredients

3 lb / 1.35 kg spare-rib chops
2 oz / 60 g<

Main course

Method

Trim any excess fat from the chops. Put the flour, seasoning and spices in a large paper bag, and shake the chops in the seasoned flour until lightly dusted. Fry the chops in the oil, a few at a time, until browned all over, and put them to one side. Brown the onions. Put half the onions, potatoes and chestnuts in the bottom of a casserole and arrange the pork chops on top. Cover with the rest

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Spare-Rib Chops in Cider with Chestnuts and Potatoes

Ingredients

Method

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