Monday, April 14, 2008
Nigella's Mustard Pork Chops
Thanks to Nigella, I have found a new triumvirate of taste - mustard, cream and cider. This mix turns pork chops into the most droolicious bites, and I can imagine it would go well with certain fish too.
One of my indulgences is her latest book Nigella Express, which yields this recipe of Mustard Pork Chops. These are dastardly easy to whip up and yet make for a satisfying dinner.
There is a verbatim recipe at the Food Network. But I'll summarise it here for you.
2 pork chops, about 450g total
2 teaspoons garlic oil (I just fried some chopped garlic in the oil)
125ml cider (this is quite a lot)
1 x 15ml tablespoon grainy mustard
75ml double cream
1. Cut fat and rind off the chops. Nigella says to bash them (between clingfilm) briefly with rolling pin to make the chops thinner, but I didn't bother.
2. Heat oil in heavy-based pan and cook on moderate heat, five mins each side. Remove to warmed plate (warmed not necessary in our tropics).
3. Pour cider into the pan, still over the heat, to deglaze pan. Let it bubble for a minute and then add mustard and cream.
4. Let sauces continue cooking for a few minutes before pouring over each plated pork chop. She recommends gnocchi or some potato element to soak up the juices (of which there certainly are a lot!). If you are using gnocchi, just turn them in the pan to absorb the spare juices before adding to the plates.
So delicious, I kept the extra juices for bread the next day.