On the menu tonight was baked Hungarian pork chop, courtesy of Delia Smith’s One is Fun!. There are a couple of great pork chop-related recipes in this book (the other one is porc au poivre, which has a wine and cream sauce), and what I like about them is the relatively small amount of ingredients involved. Less is more. Simplicity is the key.
The oil pre-heats in an oven-proof dish (oven at 190°C/375°F) while I slice the potato and the onion. The chop is dried and then coated with the spices – a pinch of cayenne pepper and a teaspoon of paprika, along with some salt and pepper. Once the oven has pre-heated, the ingredients are layered in the dish – onions at the bottom, then the potato and finally the coated chop, which is sprinkled with caraway seeds and topped with a knob of butter.
After half an hour in the oven, the cream is poured over and the dish then bakes for another 15 minutes.
And thus is dinner ready! Delia recommends having it with stir-fried red cabbage (there’s also a recipe for that in the book), but this time around I opted for broccoli instead.