Panfotheram

1. 1

   Trim and season the chops and bring the stock to the boil.

2. 2

   Grease a large wide casserole dish with butter, lard or shortening and put in a layer of half the potatoes, then a layer of half the onions.

3. 3

   Season well with salt and pepper.

4. 4

   Repeat the layers, season again and then lay the chops on top.

5. 5

   Pour in the stock, which should come about half-way up the vegetables.

6. 6

   Cover the dish and bake at 350F for 2 hours.

7. 7

   Check the dish periodically and add more liquid as needed.

8. 8

   Skim some of the fat off the top and serve very hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.