Monday, December 10, 2007
Mustard Pork Chops
I know at least two things that shouldn't come as a surprise to any long-term readers of this blog.
-I like cookbooks
-I like Nigella Lawson
And I have to say, her most recent book, Nigella Express, is yet another winner. I got that and Jamie Oliver's latest book, Jamie At Home, at the same time, but I have to admit that I'm much more attracted to the Nigella book in this case. It fits much better with my life this fall - busy busy busy - and although I love the idea of growing my own food, well.. maybe next year.
I've only tried two dinners from Nigella Express so far, but both were very memorable and I look forward to many more. For someone who's tried a lot more, check out this blog, run by fellow Daring Baker Kelly-Jane.
These pork chops were delicious. Really, really delicious. And I promise, this dinner comes on the table in fifteen minutes. It's that fast. Well, at least if you like me, serve it with store-bought gnocchi. Make your own, and that will take a lot longer. Obviously. Store-bought gnocchi is pretty darn good though, so don't feel bad.
As usual, I don't stick exactly to the recipe. The only thing that's changed here is that I don't have any garlic oil, so I added some garlic to the sauce instead.
Mustard Pork Chops
2 pork chops
2 tsp olive oil
125 ml apple cider
1 tbsp grainy mustard
1 garlic clove, minced
75 ml cream
Fry the chops in the oil, until done. Remove from the pan, and keep warm. Add the apple cider to the pan, and scrape any brown bits from the bottom of the pan so you don't miss out on any tasty goodness.
Let it cook for a minute, then add the mustard, garlic and cream. Let it cook until slightly reduced, say, 3 minutes or so. Then serve with the chops, and the gnocchi. (Or if you prefer, pasta, rice, boiled potatoes..) Do put the cooked gnocchis in the pan for a brief stir before serving - it'll add a lot of flavor.
Recipe in Swedish: