6 pork chops from the middle loin, fore loin or spare rib
800 g (1 3/4 lb) Spanish onions
salt and pepper
a pinch of dried sage
125 ml cold water
25 g (1 oz) lard
a pinch of dried mixed herbs
1 tbsp plain flour (All purpose)
800 g (1 3/4 lb) Spanish onions
salt and pepper
a pinch of dried sage
125 ml cold water
25 g (1 oz) lard
a pinch of dried mixed herbs
1 tbsp plain flour (All purpose)
method
1. Wipe the chops, trim off any excess fat, and put to one side.
2. Skin and dice the onions. Mix them with 1 tsp salt and a pinch each of pepper and sage.
3. Put the seasoned onions in a flameproof casserole with the water. Cover the pan, and cook over gentle heat for 30 minutes, stirring occasionally, or bake in a moderate oven, 180°C, Gas 4, for 45 minutes.
4. After 15 minutes cooking time, melt the lard in a roasting tin and add the chops.
5. Season with salt, pepper, and herbs.
6. Bake in a moderate oven, 180°C, Gas 4, for 15 minutes, then turn them over, season the other side, and bake for another 15 minutes.
7. Arrange the chops on a warmed serving dish and keep hot.
8. Pour off all the fat in the tin, leaving the sediment.
9. Stir in the flour and cook gently, stirring until browned.
10. Add the onions and their liquid to the flour, mix well together and reheat.
11. Pour the onion gravy in the centre of the chops.
2. Skin and dice the onions. Mix them with 1 tsp salt and a pinch each of pepper and sage.
3. Put the seasoned onions in a flameproof casserole with the water. Cover the pan, and cook over gentle heat for 30 minutes, stirring occasionally, or bake in a moderate oven, 180°C, Gas 4, for 45 minutes.
4. After 15 minutes cooking time, melt the lard in a roasting tin and add the chops.
5. Season with salt, pepper, and herbs.
6. Bake in a moderate oven, 180°C, Gas 4, for 15 minutes, then turn them over, season the other side, and bake for another 15 minutes.
7. Arrange the chops on a warmed serving dish and keep hot.
8. Pour off all the fat in the tin, leaving the sediment.
9. Stir in the flour and cook gently, stirring until browned.
10. Add the onions and their liquid to the flour, mix well together and reheat.
11. Pour the onion gravy in the centre of the chops.
serving amount
serves 6
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