Jansson's temptation with pork chops recipe
 Jansson’s frestelse (Jansson’s temptation) is a well-known Swedish dish akin to a gratin. Niklas Eksted serves it alongside pork chops for a good dose of winter comfort food. 2 tbsp vegetable oil 1 large onion, thinly sliced1 tin Swedish anchovies, brine reserved100ml/3½fl oz full-fat milk 300ml/10fl oz double cream 1 tbsp light brown sugar 6 tbsp unsalted butter4 large Maris Piper potatoes, peeled and grated50g/1¾oz fresh breadcrumbs salt and freshly ground black pepper 2 tbsp vegetable oil 1 large onion, thinly sliced 1 tin Swedish anchovies, brine reserved 100ml/3½fl oz full-fat milk 300ml/10fl oz double cream 1 tbsp light brown sugar 6 tbsp unsalted butter 4 large Maris Piper potatoes, peeled and grated 50g/1¾oz fresh breadcrumbs salt and freshly ground black pepper 2 tbsp olive oil4 pork chops 2 tbsp olive oil 4 pork chops Method Preheat the oven to 220C/200C Fan/Gas 7. To make the Jansson’s temptation, heat the oil in a medium frying pan. Fry the onion for 3–4 minutes or until soft.Heat the brine from the tin of anchovies in a medium saucepan with the milk, cream and sugar until warmed through.Smear a rectangular ovenproof baking dish with half the butter. Layer the cooked onions and grated potato inside, then top with the anchovies and remaining butter. Pour over the warm cream mixture and top with the breadcrumbs. Bake for 35–45 minutes or until the potato is cooked through and the surface is golden brown. Meanwhile, cook the pork chops. Heat the oil in a large griddle pan and add the chops. Griddle on each side for 2–3 minutes, then transfer to the oven for 5 minutes to cook through.To serve, carve the pork chops onto four plates and serve with the Jansson’s frestelse alongside. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. To make the Jansson’s temptation, heat the oil in a medium frying pan. Fry the onion for 3–4 minutes or until soft. To make the Jansson’s temptation, heat the oil in a medium frying pan. Fry the onion for 3–4 minutes or until soft. Heat the brine from the tin of anchovies in a medium saucepan with the milk, cream and sugar until warmed through. Heat the brine from the tin of anchovies in a medium saucepan with the milk, cream and sugar until warmed through. Smear a rectangular ovenproof baking dish with half the butter. Layer the cooked onions and grated potato inside, then top with the anchovies and remaining butter. Smear a rectangular ovenproof baking dish with half the butter. Layer the cooked onions and grated potato inside, then top with the anchovies and remaining butter. Pour over the warm cream mixture and top with the breadcrumbs. Bake for 35–45 minutes or until the potato is cooked through and the surface is golden brown. Pour over the warm cream mixture and top with the breadcrumbs. Bake for 35–45 minutes or until the potato is cooked through and the surface is golden brown. Meanwhile, cook the pork chops. Heat the oil in a large griddle pan and add the chops. Griddle on each side for 2–3 minutes, then transfer to the oven for 5 minutes to cook through. Meanwhile, cook the pork chops. Heat the oil in a large griddle pan and add the chops. Griddle on each side for 2–3 minutes, then transfer to the oven for 5 minutes to cook through. To serve, carve the pork chops onto four plates and serve with the Jansson’s frestelse alongside. To serve, carve the pork chops onto four plates and serve with the Jansson’s frestelse alongside.