It seems unlikely that I have made it through three plus decades without ever having tried a pork chop. Growing up pork tenderloin was on repeat in our family kitchen, and lamb chops made regular appearances, but the pork chop was a no show. It’s only this year that I’ve learned to love the pork chop with the help of the lovely and buxom Nigella Lawson.
It all started with a recipe from Nigella Express and some delicious, local, pork chops from Eat Local First. This very simple and easy dish is made delicious with grainy mustard, cream, the sweet browning of pan fried meat, and some garlic and shallots. My version has changed from the original simply because I do not always have cider on hand and don’t stock garlic oil. Happily I think mine tastes just as good as Nigella’s version. Paired with some simple salt, pepper, olive oil tossed and roasted cauliflower and asparagus, I feel less guilty about this cream laden weekday meal. The sauce is worthy of licking the plate clean. I won’t tell.
Pork Chops in Mustard Cream (adapted from Nigella Express)
serves 2 (and a 1/2)
2 pork chops
2 tsp olive oil
2 crushed garlic cloves
2 finely diced shallots or 1 small onion
1/2 cup chicken stock
1 tbsp grainy mustard
1/3 cup whipping cream
Cut the fat or rind off the chops, and then bash them briefly but brutally with a rolling pin between two pieces of clingfilm to make them thinner. Salt and pepper the meat on both sides to taste.
Heat the oil in a heavy-based pan and cook the chops over a moderately high heat for about 5 minutes a side until they have nice colour on each side. Remove them to a warmed plate.
If required, add a touch more olive oil to the pan and saute the garlic and shallots until soft, 2-3 minutes. Pour the chicken stock 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 and add your pork chops back to the pan to coat in the sauce before serving.