Saturday, February 14, 2009

Mustard Pork Chops

Cook Time: 15 min
Level: Easy
Yield: 2 servings

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. - Nigella


2 pork chops, about 1-pound total weight
2 teaspoons infused oil
1/2 cup hard cider
1 tablespoon grain mustard
1/3 cup heavy cream


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.

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.

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.

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.

Cook's Note:

Wholegrain mustard

In wholegrain mustard, the seeds are not ground, but mixed whole with
other ingredients. Different flavors and strengths can be achieved by
using different blends of mustard seed species. Some variations have
additives such as sun-dried tomato mustard and chili mustard. - wikipedia

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