Stuck on what to have tomorrow night? This classic from Keith Floyd is very simple if you have the right ingredients (obviously).
Salt and Pepper
1 oz (25g) lard or dripping
1 pint (600ml) beer
1 oz (25g) capers, drained
2 egg yolks
pinch of nutmeg
lemon slices and parsley to garnish
1. Season the chops with salt and pepper. Fry quickly in hot lard in a frying pan to seal in the juices (or you can trim the excess fat from he chops, melt it down and use that).
2. Drain off fat and reserve. Add most of the beer and more seasoning to the chops and simmer gently for 30 to 45 minutes until they are tender
3. Remove the chops from the pan, place and a warm serving dish and keep warm.
4. Pour the hot cooking liquid into a basin, add the capers, egg yolks and nutmeg. Beat thoroughly, adding a little of the drained-off fat.
5. Return the sauce to the pan and stir until it thickens, but do not boil; then add a couple of dashes of beer to bring back the flavour. Pour over chops and garnish with lemon and parsley.