Sunday, June 6, 2010

Mustard Pork Chops


Normally the food network is nothing more than food porn. Inspiration at best. But then I read Cooking at Marystow's post about Mustard Pork Chops. The creamy sauce looked so beautiful (yes I described a sauce as beautiful looking) so divine that I had to try it. Cooking at Marystow's uses measurements that this dummy can't calculate (she is in England and I still use my fingers to count) and I do believe this recipe originates from Nigella Lawson so I went to Food Network for measurements I could use. A sauce made from five ingredients and none being a can of Cream of Mushroom Soup. Genius! I have includes links to both Cooking with Marystow and Nigella Lawson because I beleive in giving credit where credit is due.

I served the chops over mashed potatoes but somehow I imagine them served over linguine or angel hair pasta at some little cafe.

The recipe calls for grainy mustard. I had only Dijon which was wonderful but if you have a good deli mustard do use it. The recipe also calls for garlic infused oil and frankly I don't think it's even worth all the bother. But I will describe how I came about to making mine so if you are so inclined to follow the recipe to the letter you can.

Mustard Pork Chops
Recipe adapted from Cooking with Marystow which was adapted from Nigella Lawson

4 thin bone in pork chops
Salt and pepper
2 TB deli mustard
1 cup of apple cider
1 cup of heavy cream
2 Tb Garlic infused oil

If you do not have garlic infused oil then take 3 TB of olive oil and place it in the same skillet you will be cooking your chops in. Peel two cloves of garlic and place into the oil. Turn heat on medium low and steep the garlic in the oil until the garlic is translucent. The smell was amazing. I love garlic. Remove garlic from pan and discard.

Salt and pepper both sides of the pork. Raise the heat of the pan to medium high and cook pork chops until cooked. You will most likely need to do this in batches. Remove pork to a warming tray in the oven.

Add the apple cider to the pan. De glaze the pan scraping the bottom of the pan. Let reduce for a couple minutes.

Add the mustard to the cider and mix well.


Add cream and again mix well. This is what I used. I used the whole little container.

I let cook for a couple of minutes. Taste to see if salt and pepper are needed. Mine needed it!

Serve sauce over pork chops.

2 comments:

Kimberly said...

Mmmmm! That pretty much sums it up!

I started a new Weekend Recipe Blog Hop and would like a little help to get it around/started... thats if you don't mind. You're great with your recipes.

Here's the link:
http://amoroccan-acat-and-my-bigass.blogspot.com/2010/06/baklava.html#links


All the best,
Kim

baby cribs said...

Oh my! I am so excited to try this one. This is really going to be a hit at home! They love mustard!

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