Preparation time
less than 30 mins
Cooking time
30 mins to 1 hour
Serves
Serves 4
![](https://saturdaykitchenrecipes.com/wp-content/uploads/2018/01/Niklas-Ekstedt-x200.jpg)
From Saturday Kitchen
Ingredients
For the Jansson’s temptation
- 2 tbsp vegetable oil
- 1 large onion, thinly sliced
- 1 tin Swedish anchovies, brine reserved
- 100ml/3½fl oz full-fat milk
- 300ml/10fl oz double cream
- 1 tbsp light brown sugar
- 6 tbsp unsalted butter
- 4 large Maris Piper potatoes, peeled and grated
- 50g/1¾oz fresh breadcrumbs
- salt and freshly ground black pepper
For the pork chops
- 2 tbsp olive oil
- 4 pork chops
Method
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Preheat the oven to 220C/200C Fan/Gas 7.
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To make the Jansson’s temptation, heat the oil in a medium frying pan. Fry the onion for 3–4 minutes or until soft.
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Heat the brine from the tin of anchovies in a medium saucepan with the milk, cream and sugar until warmed through.
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Smear a rectangular ovenproof baking dish with half the butter. Layer the cooked onions and grated potato inside, then top with the anchovies and remaining butter.
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Pour over the warm cream mixture and top with the breadcrumbs. Bake for 35–45 minutes or until the potato is cooked through and the surface is golden brown.
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Meanwhile, cook the pork chops. Heat the oil in a large griddle pan and add the chops. Griddle on each side for 2–3 minutes, then transfer to the oven for 5 minutes to cook through.
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To serve, carve the pork chops onto four plates and serve with the Jansson’s frestelse alongside.