The Beast's Chops

Ingredients:

1lbs (2 cups) fresh peas, frozen or canned
3 1/2 oz (1/4 cup) spring onions or scallions, chopped
1 3/4 oz (3 1/2 tablespoons) butter
8 lamb chops (pork chops can be substituted)

Béchamel Sauce:

1 oz (2 tablespoons) butter
1 oz (2 tablespoons) flour
16 oz (2 cups) milk
2 teaspooons crème fraiche or sour cream
salt and pepper, to taste
turmeric, to taste


Preheat oven to 450F / 232C.

If using fresh or frozen peas: shell them, cook them in boiling water for 4 to 5 minutes. Drain.
If using canned then just heat them up.

Heat 4 oz (1/2 cup) glass of water in a large pot. Add in onions. Let simmer for 10 minutes. Lower the heat and add 1 oz (2 tablespoons) butter to the pot. Cook 15 minutes and then drain.

Season meat with salt/pepper to taste. Melt the remaining butter and brush over the chops. Place them in a baking dish and cook for 20 minutes in the oven. When done, wrap them in aluminum foil and let set.

Make the Béchamel Sauce: Melt the butter in a sauce pan and when it starts to brown add in the flour. Cook for 2 minutes - stirring constantly with a whisk. Add in the milk and stir vigorously with your whisk to avoid lumps. Season with salt and pepper, add in the turmeric and cook on low heat for 5 minutes, stirring occasionally.  Add in the onions cook another 5 minutes - still stirring occasionally. Mix in the crème fraiche or sour cream.

To serve: Plate up your chops and peas. Your Béchamel Sauce served on your chops or to the side.

Warning: The dish on your table sometimes appear and disappear by themselves - it's something you'll just have to get used to.

Source: The Wizard's Cookbook