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Margaret Thume gave me (her grandson) this recipe sometime between 2001 and 2005 when she was in her 90's. I remember she used to fix it quite a bit when she was able because it was one of my father's favorite meals. Actually we all liked it very much and would fight over the crust.

Original Recipe. Click to see a larger image

4 boneless porkchops
1 medium onion
4 large potatoes
2 tablespoons flour
1/2 teaspoon salt (or desired amount)
crust (recipe at bottom)

Cut each porkchop into 4 pieces. Chop up onion. Put porkchops and onion into a pot of water and boil with salt for at least an hour. Next, peel potatoes and cut into large pieces. Add potatoes to porkchops and boil for 15 minutes. Take 2 tablespoons of flour and mix vigorously with a small amount of water and add to boiling water to thicken it slightly. Preheat oven to 425. Transfer contents of pot to a casserole dish (don't overfill with liquid). Cover with crust and bake in oven for 10 minutes or until crust is brown. Serve warm.
Hot Pork Pie
Crust

The crust for the pork pie is the same recipe used for Short Bread. Prepare dough for the crust while the pork is boiling and cover it with a bowl until ready to roll out. Roll out the dough so it is large enough to cover your casserole. Roll the dough around your rolling pin and transfer to the casserole dish. You want about an inch or so of overhang around the dish. Trim off any extra.