Recipe tip: An easy entertaining recipe that is designed to feed a crowd which is inexpensive and time saving. Freezable so it could be made in advance, or made in bulk for immediate and future use.
When it comes to casseroles, pork’s often overlooked in favour of lamb and beef. This is a shame because pork is easy to cook and often less expensive than other meats.
On a cold, winter’s day this casserole is just what’s called for. It’s simple to make and will keep well in the fridge for a day or two. Kids especially will like the dumplings – these are made of breadcrumbs instead of the usual suet which helps keep them light and fluffy.
4 pork chops
Splash sunflower oil
Nut of butter
1 red onion, peeled and finely diced
2 cloves garlic, peeled and crushed
3 leeks, cleaned, trimmed and sliced
2 tbsp cider vinegar
440ml chicken stock
1 bay leaf
100g self-raising flour, plus extra for dusting
100g fresh white breadcrumbs
1 tbsp wholegrain mustard
140g cold butter, cubed
2 sprigs sage, finely chopped
2 tbsp fresh parsley , chopped
2 medium eggs, lightly beaten
Salt and pepper
- Heat a large, heavy-based frying pan over a medium heat with a generous glug of oil.
- Season the chops, add to the pan and brown both sides.
- Once browned, remove the chops from the pan and put to one side.
- Add the butter to the pan, turn down the heat and then add the red onion.
- Cook the onion gently for 5 minutes and then add the leeks for another 5 minutes then add the garlic and bay leaf.
- Stir for a couple of minutes then turn the heat up and add the vinegar.
- Let the vinegar evaporate before adding the chicken stock and the browned chops.
- Bring the dish up to a simmer, cover with a lid and allow the chops to cook gently over a low heat.
- While the pork is cooking, prepare the dumplings. Put the self-raising flour, breadcrumbs, mustard and butter in a food processor and blitz to a crumb consistency.
- Add the herbs, eggs and salt and pepper the blitz again until the mixture forms a fairly moist dough.
- Using floured hands, roll the dough into 8 even-sized balls.
- Drop the balls into the pan with the chops, cover with a lid and cook for 20 minutes.
- After 20 minutes, lift out the chops then turn up the heat.
- Bring the sauce to the boil and simmer for about 5 minutes until it’s thickened a little.
- Serve the chops covered in sauce with a couple of dumplings and a pile of buttered mash and steaming greens.