My mother used to make this when we were children.
I have never seen the recipe written down until I wrote it myself.

In the early years of the last century my father's mother left her five children in the charge of nursemaids and governesses. At mid-day they had 'Nursery dinner'. This was always the same; lamb chops followed by rice pudding. Not surprisingly my father would never touch lamb chops or eat rice in any form. We must, therefore have had this dish for lunch when my father was at work.

It can be made with pork chops, as my friend Marilyn did many years later, and presumably could be adapted even further.

  Ingredients for 4:

    4 or 8 lamb chops depending on size and appetite
    a large onion or 2 smaller ones, sliced fine
    25g (1 oz) flour
    25g (1 oz) butter
    300 ml (1/2 pint) milk
    50g (2 oz) grated cheese
    seasoning

Trim excessive fat from the chops. Brown them in a pan and put them into a casserole.

Melt the onion in the same pan, trying not to brown it.

Meanwhile make a white sauce with the flour, butter and milk.

Season it, add the cheese and when it has melted add the onions.

Pour the sauce over the chops and put in the oven (Gas 2 - 3, 160°C) for about 30 minutes.