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…
Recipe from Nigella Lawson
- 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.
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