Arrange a layer of chops in a flame proof casserole dish. Season with sea salt and pepper. Cover with a layer of onions and then potatoes. Repeat until all used.
Sprinkle sauce over the top, then pour in enough water to come two-thirds up the dish.
Place on cook top and bring to the boil, cover, and transfer to a preheated 160C oven for 2 ½ hours.
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