 |
Mustard Pork Chops |
"I love the old French favourites, the sorts that
evoke not the supercilious waiter and theatrically-removed silvered
dome of the big name restaurants, but rather the small town bistro, all
warm wood and rough red. This is possibly the easiest route to a
proper, filling and yet strangely delicate dinner. The pork is cooked
for just enough time to take away pinkness but ensure tenderness
within, and gloriously scorched without. The mustard, cider and cream
add comfort and piquancy. To soak up the gorgeous juices, and to serve
as a fantastically quicktime potato substitute, I serve up gnocchi
alongside. You could always add a little lemony fennel, sliced thinly,
or a green salad if you're in the mood."
Ingredients:2 pork chops, about 1 lb total 2 tsp infused oil 1/2 cup hard cider 1 tbl grain mustard (Dijon is milder) 1/3 cup heavy cream Directions:1. Cut the fat or rind off the chops, and then bash
them briefly but brutally with a rolling pin between 2 pieces of cling
film/plastic wrap to make them thinner. 2. Heat the oil in a pan, and then cook the chops over a
moderately-high heat for about 5 minutes a side. Remove them to a
warmed plate. 3. Pour the cider into the pan, still over the heat, to deglaze
the pan. Let it bubble away for a minute or so then add the mustard and
stir in the cream. 4. Let the sauce continue cooking for a few minutes before pouring
over each plated pork chop. If you're having gnocchi with, make sure
you turn them in the pan to absorb any spare juices before adding them
to your plates.
|
|
|
