Mutton Chops, Larded

Ingredients

• 4 pieces Mutton chops
• as needed Salt pork
• as needed Onion, minced
• as needed Black pepper
• as needed Parsley, minced
• as needed Weak broth (beef or chicken)
• as needed All-purpose flour
• 1 tablespoon Lemon juice
• 1 tablespoon Mushroom catsup
• 1 glass Sherry wine

Instructions

1. 1Trim off any excess fat and skin from the mutton chops. Use a meat mallet or rolling pin to gently beat each chop flat.
2. 2Lard each chop with strips of salt pork, drawing them through the meat to protect both sides.
3. 3Place the larded chops in a saucepan. Sprinkle with minced onion, pepper, and parsley. Barely cover with weak broth. Cover the saucepan and simmer for 1 hour over low heat. Then, increase the heat and simmer for another 20 minutes, or until the chops are tender.
4. 4Remove the chops from the saucepan and keep them warm. Thicken the gravy in the saucepan with browned flour. Add lemon juice, mushroom catsup, and sherry wine. Stir for 1 minute.
5. 5Return the chops to the gravy and heat to a weak boil. Arrange the chops on a serving dish and pour the gravy over them. Serve immediately.