Paul Bartlett from the U.K., a friend and a long time subscriber to my newsletter, offered this personal family recipe for "Pork Chops With Green Beans". In Paul's own words: "Below, I offer a family favourite - apart from Ellie who's borderline vegetarian but loves a Big Mac. No, it makes no sense to me either, but then she's a teenager. The recipe originated with my Danish aunt, Bente, who knows a thing or two about producing feasts".
Paul Bartlett from the U.K., a friend and a long time subscriber to my newsletter, offered this personal family recipe for "Pork Chops With Green Beans".
In Paul's own words:
"Below, I offer a family favourite - apart from Ellie who's borderline vegetarian but loves a Big Mac. No, it makes no sense to me either, but then she's a teenager".
"The recipe originated with my Danish aunt, Bente, who knows a thing or two about producing feasts".
Ingredients for Pork Chops with Green Beans
1 boneless pork chop per person (about 0.75" thick), size dependent upon appetite and pocket.
Tinned cut green beans (see later for quantities). These are variously know as 'green beans', 'french beans', 'haricots vert' etc. The ones I'm talking about are about 0.25" thick and about 4" long (and green ;-)).
Don't be tempted to use fresh beans; I've tried it and the recipe doesn't work properly, even if you cook them first.
Double cream. In the UK, cream comes in three general varieties: single, whipping and double. Single won't whip; whipping does; double rapidly turns to butter if you try and are not careful. Some countries descibe it in terms of fat content. By 'double', I mean the stuff with the highest fat content that's generally available. This is not health food.
Grated cheddar cheese. (More fat)
Salt and pepper.
A little butter or oil
Method of cooking Pork Chops with Green Beans
1) Pre-heat an oven to about 180 C
2) Find an ovenproof casserole dish large enough to accomodate all the chops in a single layer.
3) Fill the dish with the drained beans to a depth of about an inch - not critical.
4) Fry the chops in the butter or oil for a couple of minutes on each side until nicely browned. They should be not quite cooked - they're going to finish in the oven.
5) Place the browned chops on top of the beans, forming a closely fitting layer and cover with a good sprinkling of grated cheddar. You should still be able to see the chops.
6) Pour in the cream until it *just* reaches the level of the beans.
7) Grind a generous amount of pepper over the dish and a little salt to taste if you wish. Not too much salt, though, as the cheese and the beans normally have quite a lot.
8) Stuff into the oven for 20 minutes or so until the cheese has melted into the cream and formed a slight browned crust. When the sauce is bubbling through the gaps in the crust, it's done.
9) Serve with piles of mashed potato to mop up the sauce. (And a good salad to try to offset the pangs of guilt).
10) Book an apointment with your doctor to have your cholestorol level measured.
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