So cooking this for the second time since 2009, and it’s still as good as it tasted two-three years back. My modifications this time round is to add chopped tarragon, leftovers from yesterday to the cheese mixture to give the pork a fresh herby taste. I used shoulder steaks, so I increased the amount of time in the oven to 20 minutes (exclusive of the five minutes under the grill). I didn’t use peas this time, and I added more cheese to it, so with less liquid generated from the peas and more cheese, you get a much more cheesy pork bake
I also wanted to show off my new baking tray from John Lewis. I think it looks lovely!
1 kg potatoes, peeled and thickly sliced
1 onion, thinly sliced
splash of white wine
2 tbsp olive oil
4 pork chops about 175g each
100g cheddar cheese grated
1 tbsp wholegrain mustard
3 tbsp milk
Preheat fan oven to 210 degrees. Toss the potatoes, onion, wine and oil together in a large baking tray. Season, then bake for 20-30 minutes until the potatoes start to brown. Lay the chops on the potatoes and cook for 10 minutes more.
Mix the cheese, mustard and milk together. When the chops have had 10 minutes in the oven, spread the cheese mixture over them and switch the oven over to grill.
Place the pan under the grill and cook for about 5 minutes. Serve straight from the pan.
I love the sauce for this dish. It’s one of the best sauces I have tasted so far for pork, it’s not overly rich, just a homey mild mustard taste to it. Once again, I have taken liberties with the recipes as you can see in the photograph. I used a red onion instead, which I think, works better with the potatoes because it has a stronger taster in comparison to the usual white onion. I also added peas to make the meal more balanced and it actually goes very well with the mustard sauce.
As always, the key thing to look out for when cooking such dishes is making sure that the potatoes are tender and cooked.