Minggu, 24 Februari 2008

Nigella Lawson's Cider and Mustard Pork Chops

I'm back and none of my bones are broken, although I've got some bruises here and there. It's not easy to slide those Alpine slopes when you're only on your second skiing holiday, you know :)

Today is the 90th anniversary of Estonian Republic, and I had planned to cook something special and Estonian to mark that special occasion. However, we're still a bit exhausted from all the travelling, and hence I decided to cook a very simple recipe from my most recent cookbook acquisition, Nigella Express. I got the book as a gift from a very special friend of mine, Roxy, who occasionally comments here on my blog, and I'm thrilled to bits, as I love my other three Nigella cookbooks (How to Be a Domestic Goddess, How to Eat, Feast). And the first recipe that caught my eye was Mustard Pork Chops (p. 11) - a French bistro classic, apparently. Here's a very slighty adapted version (Nigella used ready-made garlic oil) of an excellent, effortless, flavoursome and quick supper dish. K. was especially fond of the creamy cider-mustard sauce, so we'll probably have this one again soon.

We used Maille's A l'Ancienne mustard and the award-winning Ecusson Grand Cidre Pur Jus Doux cider.

Nigella Lawson's Cider and Mustard Pork Chops
(Sealihakotletid sinepi-siidrikastmes)
Serves 2

2 pork chops, approximately 450 g in total
1 Tbsp olive oil
1 garlic clove, peeled and bruised
125 ml cider
1 Tbsp grainy mustard
75 ml double cream

Bash the pork chops 'briefly but brutally' (Nigella's words) with a rolling pin between two sheets of clingfilm to flatten them.
Heat the oil in a heavy-based frying pan, add the bruised garlic clove and fry gently for 1-2 minutes to infuse the oil with garlic. Remove the garlic clove and discard.
Add the pork chops and cook them over a moderately high heat for about 5-6 minutes on each side, until golden brown. Try not to move the pork chops during frying, as this way you'll get a nice even crust. Season with salt, if you wish. Remove to a warmed plate, cover with foil to keep warm.
Pour the cider into the pan, still over the moderately high heat, to de-glaze the pan. Cook for 1-2 minutes.
Add the mustard, stir, then add the cream and cook for a few minutes.
Place the pork chops on plates and spoon the cider and mustard sauce over.

Nigella served her mustard pork chops with potato gnocchi, we had a simple side salad.

***** I'm submitting this to this month's Weekend Cookbook Challenge # 25 Nigella Lawson and hosted by Ani at FoodieChickie *****