Look, the jury’s still out on this one.
I just can’t say for sure… is it Pan Haggerty or Panackelty? I think this is a cross between the two.
Mum calls it the latter (actually, mum calls it Penagalty… and she’s likely right…), in any case, whatever you want to name it…
I call it Delicious!
This dish is something I grew up on.
Just like every other (part) English rose, a dish cooked lovingly by mothers for their families, and passed down to daughters… although, I think it possibly originated from Ireland…
Note to self: Your research has holes.
Anyhoo, this recipe is one my mum made for me, and her mum made it for her and so on, and so on.
Of course, I being me, cannot ever resist putting my spin on the classics, so I’ve turned a true peasant dish into something a little more extravagant (if you consider adding stock instead of water and fresh sage, splashing out…?).
So my friendly peeps, please enjoy this gorgeous golden oldie, straight from the Stump family archives and get some seriously mouthwatering, Pork on your Fork!
Until Monday… xxx
- 4 Large Pork Loin Chops with the fat still on - or any other Pork chop, just make sure it’s on the bone.
- 2 large Brown Onions - thinly sliced
- 4 Large Potatoes - peeled and sliced into discs
- 4 Large Granny Smith Apples - Peeled and cut into wedges
- 1ltr good quality Chicken stock - or Water for the purists…
- Small bunch of fresh Sage - or 1 tbs dried sage
- Salt and Pepper
- Olive Oil
- Heat a large, non-stick saute pan over a Med-High heat. Rub the chops with oil and season well, then fry for a few minutes on both sides until beautiful and caramelized. Remove from the pan and set aside.
- In the same pan, add another tbs of oil and fry the onions until starting to brown. Add the chopped fresh sage (or dried if you’re using it) and fry for another minute. Add the potatoes and season well again, place the pork chops back into the pan (along with any glorious Pork juice that’s collected) onto the veg and pour over the stock (or water).
- Bring to the boil then lower the heat to medium-low and cook with the lid on (leave a small gap so steam can escape) for 40 minutes.
- Add the apple wedges to the pan, and flip the chops. Remove the lid and cook for another 15 or so minutes. The chops should now be tender, but not dry (do not overcook the chops). Make sure you leave enough stock for a sauce.
- Serve the meat with the Apples and Veg, Spoon over the sauce. Enjoy!
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