-
1
Peel and slice cucumbers almost paper thin.
-
2
Put the sliced cucumbers in a cheesecloth, or kitchen towel, and squeeze, draining as much of the liquid as you can.
-
3
Put the cucumbers in a large storage container and cover with heavy cream, using just enough to cover the cucumbers before adding salt and pepper to season everything.
-
4
Put the container into the fridge and let sit for a few hours.
-
5
It's best to do this around lunchtime if you're planning on making this for dinner.
-
6
Peel and cube the potatoes.
-
7
Do not cut into small pieces, but don't make them too big either.
-
8
You want them to be bite sized chunks.
-
9
Put into a big pot and cover with water and boil until the potatoes are fork tender and then drain.
-
10
Mix in some butter (don't be shy with the butter) and some salt and pepper, making sure to not mash the potatoes.
-
11
Season the pork chops with a little salt and pepper and some Worcestershire sauce before frying in a pan with a little bit of oil (whichever oil you prefer), making sure that the pork is cooked all the way through.
-
12
Pull the creamed cucumbers out of the fridge and plate everything up.
-
13
And since you seasoned everything along the way, you're not going to need any additional seasoning.
