IT might be the nation’s favourite Irish meal but if you fancy a change from bacon and cabbage this March 17 then take a leaf out of Donal Skehan’s book.
Here the Dublin-based TV cook and presenter shows us how to prepare the perfect St Patrick’s Day feast at home.
STUFFED PORK CHOPS
Serves 4
Ingredients
4 lean pork chops
black pepper
4 large onions, peeled and sliced
50 g (2 oz) butter
1 teaspoon sugar
1 tablespoon flour, seasoned
150 ml (¼ pint) warm milk
2 tablespoons cream
4 tablespoons breadcrumbs
1 tablespoon butter
Method
Trim the chops and take out the small piece of bone, then put onto a grilling pan and dust with black pepper.
Peel and slice the onions into a saucepan, just cover with water and bring to the boil, then simmer for 10 minutes. Drain, but reserve the liquid.
Heat the butter in another pan, then add the onions and sugar, and cook until they are quite soft. Beat with a fork to purée them.
Add the flour and let it cook for a minute, then add the warm milk and enough of the onion liquor to make a thickish sauce. Season well, then add the cream.
Grill the chops well on one side only, transfer cooked side down into a roasting pan and cover the tops with the onion sauce. Sprinkle breadcrumbs on top, then a dot of butter and pepper.
Put into a hot oven at 210°c/425°F/gas mark 7 for about 20 minutes or until the top is crisply browned.
Chefs Tip: if you like, the chops can be grilled in the usual way and the sauce served with them, but the crispy topping above is very good
