Here's another tasty Laura Calder recipe I tried this past week. It's kind of like scalloped potatoes with embedded pork chops and a bit of choucroute garni flavours (from the juniper berries and white wine). It went nicely with a Santa Julia Syrah Rosé from Argentina. The original recipe is at http://www.foodnetwork.ca/recipes/Main/Pork/recipe.html?dishID=9100
For the options, i used rendered pork fat to brown the chops and white wine and beef stock as the liquids. Next time I may try removing the parchment paper part way through to brown the top more.
By the way, I recently heard that Laura won this year's James Beard award for the best cooking show produced in a studio, beating out Iron Chef America
, and The Barefoot Contessa
.Pork Chops with Potatoes
4 fatty pork chops
2 cloves garlic sliced
Salt and pepper
1 Tbsp pork fat, or butter
1 1/2 lbs potatoes, peeled and thinly sliced
1 onion, sliced
4 slices bacon
1/2 tsp juniper berries
1/2 cup white wine, cider, or beer
1/2 cup beef or chicken stock
A handful of chopped parsley, for garnish
Heat the oven to 325°F/160°C. Make slivers in the chops and slide in slices of garlic. Season the chops with salt and pepper and brown them in the fat in a hot pan, about 3 minutes per side.
Arrange half the potatoes and onions in a casserole. Season with salt and pepper and lay the chops on top. Scatter over the bacon and juniper berries. Cover with the remaining potatoes and onions. Season again. Pour over the wine. Cut a piece of parchment to fit over the potatoes and lay it in on top.
Bake the dish for about an hour and a half, pouring in the stock and half time. Sprinkle with parsley to serve.