Ingredients:
- 2 tbsp plain flour
- 1 tbsp brown sugar
- a good dash of salt and pepper
- 1/2 tsp curry powder
- 1/2 tsp mustard powder
- 1/2 tsp ginger
- 1/2 tsp mixed spice
- 1 good big tsp minced garlic
- 1 tsp onion flakes/powder
- 2 tbsp red wine vinegar (white or brown works if you don’t have any)
- 1 cup stock
- 2 tbsp tomato sauce
- 1kg (ish) mutton chops
Method:
Whisk everything for sauce together and pour over chops. Bake covered for an hour or so at 180 deg cel. Uncover and cook for another half an hour (ish).
The Ramblings:
My last ‘Mrs Boss’ is an amazing cook and where I learnt so much about making food fit for a king from pantry staples (and the odd bottle of cream if we’d been to town!). I have tweaked them a bit, but these root from one of her recipes ‘Cheepie Chops’.
Mine are dubbed ‘Saucy Chops’ as I’m not one for technical lingo and that shows when I’m packing meat… It makes perfect sense to me but my partner’s (also my overseer) eyebrows shot up the first time he noted my distinction between ‘fry chops’ (loin), ‘stew chops’ (neck) and ‘saucy chops’ (anything else they have seen fit to put through the bandsaw). Thankfully he had the good graces not to comment…