"Youth is like spring, an over praised season more remarkable for biting winds than genial breezes. Autumn is the mellower season, and what we lose in flowers we more than gain in fruits." ~ The Way of All Flesh, Samuel ButlerAutumn. It may be cold and dark (and, for us in West Wales at least, misty and extremely damp), but it does have its plus points. Roaring open fires, hot chocolate, snuggly sweaters and beautiful colours on the trees. All these, and cooking lovely, warming casseroles like this one. It truly is food to warm your heart and soul. Even more so when it comes with a baked potato; crunchy-skinned without, fluffy and buttered within, on the side... just pop your pricked spuds in the 160°c oven as you begin to prepare the casserole and everything will be, perfectly, ready at the same time.
Casseroled Pork Chops with Cider and Mustard
4 pork chops, bone in
2 tbsp dripping or butter
1 large onion, halved and sliced thinly
2 eating apples, cored and cut into wedges
2 tbsp Dijon mustard
2 tsp cornflour, mixed with 1 tbsp water
salt and pepper
chopped fresh parsley
Melt the fat in a large, deep pan which has a lid. When it is hot, quickly brown the pork chops, then remove them to a plate. Add the onions to the pan and fry until soft and golden. Pour in the cider and add the mustard and slaked cornflour, stirring well to combine everything, before adding the apple pieces and returning the chops to the pan. Cover and bring to the boil. Transfer the pan to a 160°c oven for an hour, then check the seasoning and correct it to your liking. Stir in the parsley and serve with baked potatoes.