The Susanne

This is a recipe I’ve brought with me from home, a fail-​safe dinner that will never cease to amaze my taste buds and bring a smile to my face as I remem­ber mum’s din­ners. The Worcester­shire sauce was dad’s idea though.

To feed 4, you need:

• 5 large loin chops (one extra is always a good idea in case someone eats theirs too quickly and finds them­selves hun­ger­ing for more…)
• Salt
• Pepper
• Worcester­shire sauce

Here’s the how-​to:

Rub the chops all over with salt, pepper and lots of Worcester­shire sauce.

Heat a large skil­let on a medium-​high heat and melt some mar­gar­ine or butter. Cook two chops at a time.

Cook them on one side for a couple of minutes or until meat juice starts to show up on the sur­face, then turn them and cook for about one minute. Take them out of the pan and place them in a heat proof dish with a lid or in alu­minum foil to keep warm whilst cook­ing the other two.

When they’re all cooked, gently press you finger down on the meat­i­est part to see if they’re cooked to your liking, if you want them more done then put them back in the skil­let on a low heat for about a minute or so. If not, deglaze the pan with a little water and Worcester­shire sauce to make a lovely reduc­tion, and serve with boiled pota­toes and maybe some vegetables!

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