Tried & True: Nigella Lawson’s Mustard Pork Chops…

• Tweet
• Share­bar

• Tweet

One of the first kitchen adven­tures here in Philly was try­ing Nigella Lawson’s Mus­tard Pork Chops.  I wanted some­thing quick, easy and wouldn’t take time away from Mel­rose Place (what can I say – I have an addiction!).

This recipe fit all three require­ments and the fla­vors popped.  It’s one that I can see doing after a long day at work.  You can serve them with gnoc­chi as she sug­gested on the show ep. or a salad.  I have to say it was so much bet­ter than takeout…

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

MUSTARD PORK CHOPS

Recipe Cour­tesy of Nigella Law­son and FoodNetwork.com

Ingre­di­ents

• 2 pork chops, about 1-pound total weight
• 2 tea­spoons infused oil
• 1/2 cup hard cider (or apple cider as I can’t seem to find hard cider anywhere)
• 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.

Related posts:

1. Tried and True: G. Garvin’s Stuffed Pork Chops With Ricotta and Spinach
2. Tried & True: Broiled Salmon with Herb Mus­tard Glaze
3. Home­made Mus­tard, Not Impossible…