Friday, January 02, 2009

Mustard Pork Chops

Oh, Nigella. How do I love thee? Let me count the ways...
Well, I can't really, but to name just a few, your American Breakfast Pancakes are my weekend go-to's, your Snickerdoodles are truly divine (and will be gracing my kitchen tomorrow), you were right- my kid does love couscous(!!!), and now, you've got my boy eating pork. Thank you, Domestic Goddess. Thank you.
Mustard Pork Chops
Adapted from Nigella Express (a Christmas gift that will keep on giving...)

Serves 2- easily adjusted for more
2 pork chops, about 1 lb total weight (I used 3 boneless loin chops)
2 tsp garlic oil (I forgot to make this and just used olive oil)
1/2 cup hard cider (I just used chicken broth)
1 tbs whole-grain mustard
1/3 cup heavy cream

Cut the fat off the chops, and then bash them briefly but brutally with a rolling pin between two pieces of 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 per side. Remove them to a warmed plate. Pour the cider (broth) 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.

1 comment:

  1. And this will be next week.

    You do not post enough on this blog. I like the collection of recipes posted so far. KEEP ON POSTING!