Ingredients
- 8 forequarter chops, cut 2.5 cm thick
- 50 g dripping or butter
- ¼ cup plain flour
- 2 large brown onions, sliced
- 2 sticks celery, chopped
- 1 large parsnip, peeled and sliced
- 1¾ cups chicken or beef stock
- 200 g mushrooms, sliced
- ½ teaspoon white pepper salt to taste
- 2 teaspoons dried mixed herbs
- 1 tablespoon Worcestershire sauce
- 4 medium old potatoes, thinly sliced
Method
1. Preheat oven to moderately slow 160°C. Brush a large 6-cup capacity heatproof casserole dish, with lid, with melted butter or oil. Trim meat of excess fat and sinew. Heat dripping in a large frying pan; toss chops in flour. Shake off excess and fry chops quickly either side until brown. Remove chops and place in casserole dish.
2. Add onions, celery and parsnip to pan, cook until parsnip is coloured. Place mixture on top of chops.
3. Sprinkle remaining flour over base of pan and cook, stirring, until dark brown. Gradually pour in stock and stir until mixture comes to the boil. Add mushrooms, pepper, salt, herbs and Worcestershire sauce, simmer for 10 minutes. Remove from heat and pour over chops.
4. Place overlapping slices of potato to completely cover the meat and vegetables. Cover casserole dish with lid and place into preheated oven. Cook for 1¼ hours. Remove lid and continue cooking for a further 30 minutes or until potatoes are brown.
