3ml black pepper
25ml cooking oil
1 butternut, cut into chunks
1small onion OR 125ml spring onions
250ml sour cream/fresh cream/ideal milk
50g grated cheddar cheese
210g tin mushroom soup, mixed with 500ml water or as per instructions
Sprinkle chops with spices and brown in hot oil.
Add onions and sauté.
Mix meat, onions, parsley and butternut in pot. Mix thoroughly.
Place in pyrex dish. Pour over mushroom soup. Cover with foil. Bake in a moderate oven for 1 to 1½hrs.
Cover with sour cream and return to oven to brown.
Sprinkle lightly with chopped parsley – merely for garnish.
Serve with yellow rice and a crisp green salad.