Ingredients:
	three large butterflied pork chops
	1+ cup of milk with or without high fat yogourt & 1/4 cup water
	2 peeled potatoes
	1 small carrot
	1 small cooking onion
	1/4 red pepper

To Make:
Roughly chop the onion, carrot and sweet pepper. Place in a 2 litre pot and fry with some butter and olive oil.
Thinly slice the potatoes and set aside in a mixing bowl. Drizzle some mustard over the potatoes. Shake some salt and pepper over it too.
When the onion mixture is limp, add to the bowl.
Add 2 additional tablespoons of butter to the pot. When that is melted, add a heaping tablespoon of flour.
Stir over medium heat and when bubbly, add the milk, (or milk, water and yogourt mixture).
Stir until slightly thickened. Then pour it into the bowl.
Brown the pork chops in a large frying pan with some olive oil. This means turn the heat up high and fry the meat for about 30 seconds each side.
Place the chops in a 9 X 9 glass baking dish or a medium sized casserole.
Pour the potato/onion/sauce over the chops. Grate some cheese over the top if desired.
Cover with foil and bake in a 350 degree farenheit oven for 40 minutes, (cut into the chops to ensure they are done).
Take the foil off and place under the broiler to make the cheese a little crusty.

Serve with a robust Shiraz wine.

e-mail me if you have any (cooking) problems.

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