Tuesday, March 3, 2009
Pork Chops and Mustard Sauce
On a chilly night, when I'm looking for a quick supper, I often turn to Nigella Lawson, goddess of comfort food. This meal of mustard pork chops is simple and fast and perfect with a side gnocchi or mashed potatoes to absorb all the extra yummy juices.
Mustard Pork Chops
Recipe courtesy of Nigella Lawson and the Food Network
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.