Instructions: Heat butter and oil in a large frying pan and cook onions until golden.

Remove onions and reserve.
*Add chops and brown on both sides.
*Transfer meat to a casserole and add onions, bay leaves, peppercorns and cider.

Cover and cook in the oven Gas Mark 4, 350F, 180C for 45 minutes or until tender.
*Remove chops and set aside in a serving dish to keep warm while making sauce. Measure the cooking liquids from the casserole: you need about 1-1/4 cups of this stock.
*Melt butter in a saucepan and gently cook garlic and juniper for 5 minutes.
*Add flour, stir for a few minutes, then gradually add the stock, stirring until smooth.
*Add sour cream, season to taste and reheat very gently.
*Pour sauce over chops and serve.

Carolyn Heal and Michael Allsop

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