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Categories:Viewed: 5 - Published at: 5 years ago
Ingredients
- 8 pork chops
- 2 potatoes, per person (approx. 8 potatoes for this serving)
- 4 English cucumbers
- 2 cups heavy cream
- 2 tablespoons Worcestershire sauce
- salt and pepper (to season)
Method
- Peel and slice cucumbers almost paper thin.
- Put the sliced cucumbers in a cheesecloth, or kitchen towel, and squeeze, draining as much of the liquid as you can.
- Put the cucumbers in a large storage container and cover with heavy cream, using just enough to cover the cucumbers before adding salt and pepper to season everything.
- Put the container into the fridge and let sit for a few hours.
- It's best to do this around lunchtime if you're planning on making this for dinner.
- Peel and cube the potatoes.
- Do not cut into small pieces, but don't make them too big either.
- You want them to be bite sized chunks.
- Put into a big pot and cover with water and boil until the potatoes are fork tender and then drain.
- Mix in some butter (don't be shy with the butter) and some salt and pepper, making sure to not mash the potatoes.
- Season the pork chops with a little salt and pepper and some Worcestershire sauce before frying in a pan with a little bit of oil (whichever oil you prefer), making sure that the pork is cooked all the way through.
- Pull the creamed cucumbers out of the fridge and plate everything up.
- And since you seasoned everything along the way, you're not going to need any additional seasoning.
