So…good!
We had a busy day yesterday, cleaning, organizing, walking, shopping and visiting the Gardiner Museum’s amazing porcelain collection. The best way to top off a day like that is to make a delicious but low-effort dinner together.
Here’s what we did:
Preheat oven to 400F.
In a casserole dish, place two pork chops. Ours came from our friend/neighbour/butcher, Mark. Over top, pour 1/2 c (125ml dry sherry). Thinly slice an onion and separate into rings, scattering on top of the chops. Add half a dozen capers and four roughly-chopped olives. Sprinkle with dry mustard and mace (or nutmeg, if you’re stuck). Put the lid on.
Next the potatoes. Slice 4 or 5, thinly. You will have two servings left over for tomorrow. In a glass cake pan or pie plate coated with olive oil cooking spray, arrange half the potato slices. Sprinkle with 2 t or 10ml of flour. Crack on some pepper and grate on a small amount (1 oz/30 g) strong aged cheddar. We used an amazing cave-aged one from Wookey Hole.
Layer the rest of the potato on, pour over 1/2 c or 125ml of 1% milk. Add another cracking of pepper and another ounce or so of cheese. Cover with foil, not letting foil touch the cheese. Full disclosure: another casserole would work well here, only we don’t have one!
Put both dishes in the oven for half an hour. Drink wine and chat.
Then remove the lid or foil and cook for another 15 minutes. Prep the Brussels sprouts or do what we did – use frozen. When the 15 minutes are nearly up, bring the sprouts just to the boil, covered, on top of the stove. Turn off the heat and let stand while you dish up the rest. Sprouts will be crisp-tender.
Have a lovely meal and enjoy each other’s company. Live happily ever after.