French Pork Chops

Take all the bones, trimmings, and half the skin along with the trimmed chop from each end of the joint and put in a roasting dish. Chop three or four sticks of celery into 1 cm pices and add to the dish.

Put the roasting tin dish into the oven at 400°F/200°C/Reg6 for a couple of hours turning the meat etc. a couple of times. Take out the oven and discard the bones and meat but not he celery and jus.

Make a good gravy: stir in a tablespoonful of flour until absorbed, add a glass of wine and some sprigs of rosemary, put over a medium heat and stir and scrape the bottom of the pan. Add a pint or so of stock, continue to stir thoroughly, and season with salt and pepper. Put the gravy to one side.

Prepare the spinach and potatoes and put the potatoes on to cook in salted water.

Cut the loin into chops one or two per person depending on size  Picture  . Salt and pepper, and thoroughly brown the chops on both sides in an oven proof dish. Add some rosemary under the chops and finish off in the oven at 350°F/180°C/Reg4 for about ten minutes or so.

Meanwhile drain and mash potatoes, add a few tablespoonfuls of single cream, and a tablespoonful or two of mustard and salt and pepper to taste. Prepare spinach  Recipe  .

Reheat the gravy, take the pork out of the oven  Picture   discarding the rosemary, and serve the meat with the spinach and mashed potato with a little gravy  Picture  . Good!.