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Pork Steaks/Chops Braised with Potatoes & Smoked Bacon
A delicious and easy to prepare one-pot meal, suitable for the family, but good enough for a special occasion lunch, when a complete meal in a bowl makes life easier for the cook and guests.
The less fashionable shoulder steaks or spare-rib chops are ideal and keep costs down.
The Noilly Prat gives a mysterious background flavour, not given by other vermouths.
If you enjoy cooking take a minute to look at http://www.gourmetbritain.com/cookery-wine-schools/32475/simon-scrutton-cookery-classes/ - learn how to make top-class dishes from beginners upwards.
For 4 helpings:
8 slices of Smoked Bacon (seek out bacon made from animals reared in Britain, because of animal welfare issues)
1kg/2 lbs small waxy-type Potatoes, such as Nicola, washed and peeled
3 medium Onions, peeled then cut into wedges through the root
4 Pork Steaks or Chops (see above) - again, seek out pork produced in Britain
500ml/20 fl oz Crème Fraiche
150ml/¼ pint Dry White Wine
150ml/¼ pint Noilly Prat
1 Cinnamon Stick
1 teaspoon (5ml) Herbes de Provence
A little Salt and a generous quantity of freshly-ground Black Pepper
60gr/2 oz Butter
Equipment needed: a flameproof casserole with a close-fitting lid
1. Line the base of the casserole with the bacon slices.
2. Add the potatoes and onion wedges, then arrange your chosen pork on top.
3. Insert the cinnamon stick and scatter over the herbs, plus a few generous grinds of pepper. No salt at this stage.
4. Pour over the crème fraiche, white wine and Noilly Prat.
5. Dot the top with the butter.
6. Heat the oven to 180ºC/350ºF/Gas 4.
7. Bring the casserole mixture to the boil, then cover, and cook it in the centre of the oven for 1 hour.
Serve in bowls, ensuring each has a share of the bacon, onions and potatoes. Crispy bread and a side salad make the ideal accompaniment.