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
salt
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 *****
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