So, what do you eat when your kids have been screaming all day, you’ve had no sleep for weeks and it’s your ‘Starvation’ day on the 5:2 diet (that your husband suggested for you)?…that’s right – pork, pork crackling and piles of garlicky potatoes with cream. Ha!
2 fat pork chops (cut the rind off with scissors)
1 Bay leaf
1tsp fennel seeds
1tsp maldon salt
rind of half a lemon
3 large potatoes
1 small onion
1 clove garlic
1 cup double cream (or there abouts)
1 cup semi skimmed milk (as required)
Pre heat the oven to 180C.
This is very much an improvised dauphinois, meant to be quick and easy, so precision is not high on the list of requirements. Slice the potatoes as thin as you can – don’t bother pealing them. Slice the onion and garlic too and layer into a 0.5 litre oven proof dish. (I have one of these for 2-man dauphinois, crumbles etc. It’s very handy for pudding emergencies) Season each layer with salt and pepper as you go. Pour in enough double cream to go half way up the side of the dish then top up with the milk so that it comes about 0.5cm below the rim.
Cook the Dauphinois for 40 minutes, or until when you stick in a sharp knife it’s slips in with little resistance. When you put the dauphonois is, pop the skin from the chops on a tray, sprinkle generously with salt and into the oven at the same time
In a pestle and mortar grind up the salt, bay and fennel seeds. Stir the lemon rind into the spice mix and rub all over the chops. Put a small amount of olive oil in a pan and fry the pork chops, it should only take 3-4 minutes on each side, though it depends on the thickness so test them.
remove the chops and put on the plate, into the pan squeeze the juice from half the lemon and stir to remove the tasty sticky bits. This will give you a flavoursome juice with which to baste the chops. there won’t be enough to call it gravy