Tuesday, December 11, 2007
pork chops with mustard sauce
2 pork chops
2tsp garlic oil
1 Tbsp grainy mustard
75ml double cream
bag of gnocchi, prepared according to package
Cut the fat or rind off the chops, and then bash them briefly, but brutally with a rolling pin between two pieces of cling film to make them thinner.
Heat the oil in a heavy based saucepan and cook the chops over moderately high heat for about 5 min per side. Remove them to a warmed plate.
Pour the cider into the pan, still over the heat, to de-glaze 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 it, make sure you turn them in the pan to absorb any spare juices before adding them to your plates.
This sounded like it was going to be my favorite thing in the world, but it’s not. It was ok, and it was super fast, and sometimes that’s what you’re looking for. So it was fine, but I was hoping for more from it.
I found it in Nigella Express. I’m unsure about this book. A few of the recipes from it have been super amazing and wonderful, but then others have been downright disappointing. It’s hit or miss, which is odd because usually I really love her stuff. She’s still one of my favorites, but I think that the emphasis on express in this book wound up hurting it a bit .