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.



  1. Woo.. I like pork chops. Mustard, cider and cream sounds powerful. Haha..

  2. aunt cooked something similar a few weeks ago, except it was on seafood :-) mustard on fish taste good when it's baked!

  3. Hi camemberu,
    may i know what brand and model of digicam are u using? it's good...

  4. This looks like something that belongs inside my tummy! Thanks for sharing the recipe.

    Been wading thro a lot of recipe websites, check out, gonna attempt the tonkotsu and yakibuta tonight! whee heee...

  5. Didally: yes, yum!

    K-man: I shall try that too!

    Lily: I use an obsolete Sony DSC-W50. Just point and shoot. :) People tell me Sony not good but I'm quite happy with it so far.

    Southernoise: ooh, take pics and show it! you need to start your own food blog! :D

  6. and I did! hahaha... so time consuming...

  7. I LOVE Nigella. She always have such simple, yet delicious recipes.

  8. Looks delicious! Baked honey mustard chicken is good too.

  9. hi camemberu,

    been following your blog for a while now...
    may i ask where did u purchase ur chops?
    i've been looking for those with a layer of fat like those shown in jamie or ramsay's shows but couldn't find...

  10. Southernoise: hey, I also used packing twine for my Gordon Ramsay pork loin/belly roll. I didn't even boil it, just rinsed thoroughly. lol can't wait to see your finished product!

    Hakka House: yes, I absolutely LOVE Nigella too!

    LCOM: mmmh, yes!

    Anon: I got mine from the friendly neighbourhood market. But I don't think mine had much of that fatty layer either though.

  11. nice! we'll like to see more cook food from camemberu pls : )

  12. hi, can we use apple cider vinegar? what brand of cider did u use and where did u buy it? im having difficulty locating it!

    also, for the double cream, what kind of cream did u use? is the canned nestle cream ok or is it necc to purchase fresh cream?


  13. Yes, you can use apple cider vinegar but mix it with some apple juice (maybe half-half) or it will become VERY TANGY! Feel free to experiment.

    Cream - I used fresh (widely available at most supermarkets these days). I've never used Nestle canned cream before, so am not sure what it's like but hey, only one way to find out! Try it and let us know! :P

  14. heheh ive never seen the nestle cream before until yesterday when i bought it out of convenience..

    didnt have apple juice on hand so in the end i just chopped a fresh apple and sauteed it with some teriyaki sauce to go with the pork chops. hope i can try this mustard recipe sometime this coming week :)


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