Paphos People

6 boneless pork chops
2 onions sliced thinly
Potatoes sliced thinly
16 fl.oz cream
4 fl.oz white wine
Garlic
Fresh or dried thyme, approx 1 tbsp
2 tbsp both Dijon & whole grain mustard

Arrange a layer of onion & potato in a large casserole dish ( I use a 13x 9 inch dish). Place chops over top in a single layer, add rest of onion & potato. In pan bring cream,wine, mustards, garlic & thyme to boil. Pour over potatoes and bake for approx 1 1/2 hrs at 350f.

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And the Oscar goes to........

Allan - that sounds delicious! Will try to find a lower fat alternative to the cream, but will definitely try it.

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Jean

Retirement - harder work than working - But much more fun

its part of what I am doing for friends tonight, along with shrimp cakes & brownies!. You can use less cream, maybe coat chops with flour and use more semi or skimmed milk with cream?.

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And the Oscar goes to........

I've just looked on Mr Google, and there are one or two good ideas there, including using a fat free evaporated milk - I think that would work! May give it a try when my friends here - bless him, he'll try anything I've cooked

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Jean

Retirement - harder work than working - But much more fun

What about fat free yoghurt, would that work. I often use the veloute 0% yoghurt in place of cream for sauces as it doesn't seem to split but I've never tried it in the oven.
It does sound nice, I think I'll make that when my mum gets back here.

Janette

Ooh, that sounds really nice too.

Janette

Alan, I cooked this dish last night for friends and it was delicious.
I will definitely be cooking it again.
Mine needed a little more than the 1 ½ hrs. More like 2 +
Next time I will probably use pork fillet rather than boned chops to try to get a little more consistency in the texture of the meat.
Lovely dish though and very easy to prep and cook.
Thanks for the recipe.

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Experience is what you get when you don't get what you want....

Glad you enjoyed it, some people brown pork first then deglaze pan with wine, but I take the easiest route!. Its always been a crowd pleaser here.

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And the Oscar goes to........