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Playing in the Kitchen – Pork Chops
Posted By Kelly On January 23, 2008 @ 11:23 am In Cooking,Culinary School,Recipes | No Comments
So let me start by saying that Nigella Lawson’s Mustard Pork Chops are SO tasty. I can’t recommend them highly enough. Not only was the recipe fast and easy, it was darn tasty and something I would be proud to serve for a dinner party. If I had them.
The sauce, really, is what makes the dish. I used a whole grain mustard so the sauce had lovely brown flecks in it, I reduced the cream from 1/3 cup to two tablespoons (because I do not need that much fat), and the recipe called for cider but I only had a fruity white wine, but still it was delish! You could do this with chicken, or even fish, and have similar results. Next time I will make this with pasta, and double the sauce.
Below is the recipe, with my modifications. I may never make it exactly Nigella’s way, but I am sure she would not mind. She is always telling her readers to make changes and experiment. That is how you discover new recipes.
Pan Fried Pork Chops with a White Wine and Mustard Sauce
2 pork chops, about 1-pound total weight
1/4 cup all-purpose flour, seasoned with salt and pepper
2 teaspoons olive oil
1/2 cup white wine
1 tablespoon whole grain mustard
2 tablespoons heavy cream
Cut the fat or rind off the chops, and then place in a plastic bag and pound to 1/2 inch thick. Dredge into the seasoned flour.
Heat the oil in a pan, and then cook the chops over a medium high heat for about 5 minutes a side. Remove them to a warmed plate.
Reduce the heat to medium low and pour the wine into the pan, to deglaze. Add the mustard and the cream. Stir well to get all the brown bits off the bottom of the pan.
Let the sauce cook for a few minutes before pouring over the pork chops.
Tonight I have class. Honestly I would rather be home with my dog, who still has a swollen toe if you care to know, but I have a responsibility to my team. So, I shall go. I have no clue what we are making, but during lunch today I will get my recipes straightened out.
For dinner tonight I am making breakfast at the office in the electric skillet. It is really the most handy kitchen tool we have. Maybe tomorrow I will post the recipe for my breakfast, since I kind of just stumbled my way to this recipe. And trust me, it is SO good!
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