Goodbye, the end

Goodbye, the end

Ingredients :

4 best pork chops

black pepper

4 medium onions, peeled and sliced

50g butter

1 tsp sugar

1 tbsp flour, seasoned with salt and pepper

150ml warm milk

2 tbsp cream

4 tbsp breadcrumbs

1 extra large blob of butter

about 10 sage leaves, chopped.

Directions :

Preheat your oven to 220C

1 FitzGibbon says "trim the chops" and, like, fuck knows what this means, but I just cut the skin off and tidied them up a bit. No idea if that's what I was supposed to do, but that's what I did. Put the chops onto a grill pan and scrunch over some turns of black pepper

2 Put the sliced onions into a saucepan, just cover with water, bring to the boil and simmer for 10 minutes. Drain, reserving the liquid.

3 Heat the butter in another pan, then add the onions and sugar, and cook until they are soft - probably about 15 mins. Then mash with a fork or masher (I told you this was a mad recipe).

4 Add the flour to the onion mash and let it cook for a minute then add the warm milk and some of the onion liquor to make a thick sauce. Add a good quantity of salt and pepper and then stir through the cream and the chopped sage.

5 Grill the chops well on one side only and then transfer cooked side down into a roasting pan and cover the tops with the onion sauce. Sprinkle breadcrumbs on top, then a dot of butter and pepper.

6 Cook at 220C for 20 mins