286: Baked Pork with Mustard and Dill

I've got it in my head that I once cooked sometihng very similar to this from Bridget Jones's Comfort Food book. However, I can't find it in my list of posts and I didn't refer to any recipe when putting it together.... so it's kind of approaching my own recipe. I seem to remember it being rather a faff first time out.

As every on a sunday I wanted something hearty, tasty and with a good prospect of being just as good served as leftovers on the Monday evening.

Ingredients, enough for 4 *cough* healthly sized portions:

• 1 packet of 8 pork chop steaks.
• 1 big onion
• 2 cloves garlic
• 1 big handful dill
• 3 or 4 medium carrots
• About a dozen Maris Piper potatoes
• Mustard powder
• ~2 pints chicken stock (although I guess pork stock would've been better)
• 1 tea spoon cornflour

Method:

• As ever all my recipes start with chopping (small) and slow frying the onion adding the chopped garlic towards the end
• While this was frying I chopped the carrots, parsnip and half the potatoes into 3/4" bite sized chunks
• Once done, plonk all these into a big casserole dish
• There's little less appealing than pasty pork. Well apart from Coronation Chicken. So, into a hot pan with the pork steaks until they've got a little colour; trying to stand them on their ends to ensure the fat gets nicely coloured too
• Into the casserole with them too
• Make some stock and put some mustard powder in it. Cover all the lumps. Stir, put the lid on and into a low ~150c oven for a couple of hours
• Slice the rest of the potatoes thinly
• Have yourself a minute; there's nothing to do for a while
• Once the vegetables have softened a bit in the stock. Mix the cornflour, with some more mustard (to taste) and some of the liquid from the pot. Add the dill. And then stir in
• Arrange the thinly sliced potatoes on the top
• Back into a hotter ~200c oven, until the potatoes are golden

And here you go:

Crispy spuds on top. Rich sauce underneath. Just the thing for a cold winter's night.