This is not a terrine, or paté, but a country casserole made with pork chops, juniper berries, onions, leeks, bacon and potatoes. It closely resembles the one by Elizabeth David in Provincial French Cooking.


  • As many pork chops as there are guests, most of the outer fat removed. Keep it – you can render it down for frying or freeze it and chop up later to use in patés.
  • Juniper berries
  • Garlic
  • Oil or clarified butter
  • 1 glass of white wine
  • Leeks
  • Onions
  • Carrots
  • Potatoes
  • Smoked streaky bacon


Put two juniper berries and a smashed half clove of garlic next to the bone of each pork chop.

Season, fry gently on both sides in oil or a little clarified butter until nicely browned.

Remove. Deglaze pan with a glass of white wine. Set aside.

Build up layers in a casserole of finely sliced leeks, onions and carrots. Throw in a few more juniper berries.

Add two layers of thinly sliced potatoes and then place the seasoned chops on top of these.

Cover the chops with rashers of smoked streaky bacon.

Finish off the casserole with more leek, onion, carrots and then potatoes. Then pour over the wine that you deglazed the pan with.

Cover with greaseproof paper and bake in a 160 degree oven for about three hours. The pork becomes meltingly tender, the potatoes imbued with layers of flavour. Shortly before serving baste the potatoes with melted butter and run under a hot grill to brown and crisp a little.

Clarifying butter in a pan runs the risk of scorching it. Better to take half a pound of unsalted cut up into small chunks and placed in an ovenproof glass bowl. Cover the bowl and place in an oven on the lowest setting and leave it to melt completely. Remove and place in fridge for at least one hour. When the fat disc on the surface has solidified remove it and scrape off scum on the underside. Rinse under the cold tap, wipe dry and store it in your fridge for weeks – or even longer.
If your chops are of the variety with rind on the outside, cut this off and chop into small dice and add to the casserole; the rind imparts a lovely silky quality to the sauce.