The Duke of Berkshire pork chops

Recipes

Put fresh gherkins in salty water for at least 24 hours. Peel the onions and fry them in a pan until ‘al dente’. Cut the cauliflower into small florets and blanch them briefly in water. Finely chop the three vegetables and set aside. Bring water and vinegar to the boil and add cloves, tarragon, fennel, bay leaves, thyme and celery. Let these simmer for at least half an hour. Drain and keep the cooking liquid. Mix the flour, mustard flour, sugar and turmeric and gradually add some water to create a fine, smooth paste. Boil the remainder of the liquid, add the paste and boil for five minutes while stirring. Add the finely chopped cauliflower, gherkins and onions. Pour everything into a bowl, allow to cool and then place the bowl in the refrigerator. Allow the pickles to rest for at least one day. Fry the pork chops briefly over a high heat on both sides and roast in a preheated oven at 60 to 90 °C. You should allow 15 minutes per 500 g of pork chops to ensure that the meat is nice and pink. Put a pork chop on every plate and spoon over the cold pickles. You can serve with mashed potatoes or a few waxy potatoes if you wish.

(Johan Segers - 't Fornuis)