Volume IV

Sunday Table

Fifty-five plates of smothered, stewed, baked and fried — written down properly, with the timing and the seasoning amounts nobody ever wrote down. Six chapters that run from the cast-iron skillet to the cobbler dish.

Try 22 recipes free — two from every book, including this one.

What's inside

• 4 bone-in pork chops (~250 g each)
• ½ cup all-purpose flour
• 3 tbsp lard or oil
• 2 onions, sliced
• 4 cloves garlic, minced
• 3 tbsp all-purpose flour, for the gravy
• 3 cups chicken stock
• 1 tbsp Worcestershire sauce
• 2 sprigs thyme
• 1½ tsp fine salt
• 1 tsp black pepper

1. Season the chops and dredge them in the flour, shaking off the excess.
2. Brown them in the lard over medium-high heat, 4 minutes a side, then lift them out.
3. Cook the onions in the same pan for 10 minutes until soft and golden, scraping up the browned bits, then add the garlic.
4. Sprinkle in the gravy flour and cook 2 minutes, then whisk in the stock a little at a time until smooth.
5. Return the chops, add the thyme and Worcestershire, cover, and simmer 30 minutes until the gravy is thick and the meat is tender.