蜜芽传媒

Pork and Pears and Plums

You will need:

A large casserole dish

2 large potatoes
1 large Onion
6 Victoria or similar plums
2 Pears
2 pork chops
1 clove garlic peeled and halved
250 ml Pear cider
Chopped parsley

First of all prepare the vegetables, slice the potato very thinly. Peel and slice the onion very thinly. Halve the plums and take the stone out. Peel the pears, core them an slice them thinly.

In a deep casserole dish, place a layer of potatoes (using about half of the sliced potatoes), followed by half of the sliced onion, followed by all of the sliced pear.

Make and incision near to the bone of the chops and insert the peeled halved garlic into each chop. Now in a large frying pan heat some butter until it is sizzling and spitting. Stand back and place the chops into the pan to brown them. After a minute or two, brown the other side, then place ;the chops into the casserole dish.
Place the halved plums, flesh down, onto the pork chops, now add a layer of onion and a layer of potato. Pour the cider into the casserole dish and seal with greaseproof paper and foil. Place a strip of foil big enough to cover the casserole dish onto your work surface, then place a layer of greaseproof paper over the foil. Spread some soft butter all over the greaseproof paper.

Turn the foil and greaseproof over so that the foil is on the outside and place onto the casserole dish. Now fold and pinch your way around the foil forming a good tight seal around the edge of the dish. Place in the oven at 150 c and leave for 4 to 5 hours.

Remove from the oven, season and serve with a seasonal salad or steamed vegetables and a little creme fraiche. Add some blackberries to the creme fraiche if you come across some in the hedgerow!

To scale this dish up, just add half as much again for each additional person, and bake in a large deep tray, covering and sealing it well with greaseproof paper and foil.

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