Thursday, June 13, 2013

Mustard Pork Chops

A recipe from one of my all time favourite cookery books, Nigella Express.  I have tweaked it here and there but the premise of juicy pork with creamy mustard sauce is essentially the same.  It is served with gnocchi which I think gives a much more exotic twist than plain old potatoes but by all means if you are a traditional spud fan then go ahead!

2 boneless pork chops
1 splash of garlic oil
100ml of cider
100ml of creme fraiche
1 tablespoon of your favourite mustard
1 packet of gnocchi 

Heat the garlic oil in a large frying pan.

Cook the pork in the oil until there is no trace of pink left (about 10 minutes per side depending on thickness).

Remove the pork and wrap it in tin foil.

Cook the gnocchi in boiling water, it only takes a couple of minutes and is ready when the gnocchi comes to the surface.

Drain the gnocchi and put to one side for now.

Pour the cider into the pan the cook was cooked in and bring it to the boil.

Add the creme fraiche and the mustard - I have done this with both wholegrain and french and both work perfectly.  On that basis, I am giving you free reign to use whatever is your favourite mustard!  Also feel free to vary the quantity, depending on how hot you can take it.

Bring the sauce to the boil then as it simmers, add the gnocchi and coat it in the sauce.

Serve the gnocchi along side the pork chops and vegetables of your choice.

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