|
Directions:
Preheat the oven to Gas Mark 4. Heat the fat in a pan and gently fry the onions until golden. Remove from the pan and keep warm. Put the chops in the pan and lightly brown on both sides, then remove them to a casserole dish and add the fried onions, the bay leaves, peppercorns and cider.
Cover and cook in the oven for 45 minutes. Remove the chops from the casserole and keep them warm. Pour the stock into a jug or pan. Melt the butter for the sauce in a saucepan and gently fry the garlic and juniper berries until the garlic just begins to brown.
Add the flour and stir well until smooth. Gradually pour in the stock and stir. Remove from the heat and stir in the yoghurt. Add pepper and salt to taste. Put the chops back in the casserole dish and pour the sauce over them. Serve hot.
FOR THE SAUCE
1 oz butter
1 clove garlic, finely chopped
2 tsp juniper berries, crushed
1 oz flour
4 tablespoon yoghurt
freshly ground black pepper
salt
|
