Politicians say they’re beefing up our economy. I think most of them don’t know beef from pork. Sorry, that’s how I feel these days. I promise, no more (or less) political views on this blog, ha.
Back to cooking…
An old French favorite, this dinner is filling yet strangely delicate. The mustard, cider, and cream add comfort and piquancy.
To soak up the gorgeous juices and to serve as a quick potato substitute, serve up gnocchi alongside. Add vegetables of your choice and a green salad if you in the mood. I love how simple red cabbage salad with garlic oil and vinegar complements the meal.
2 Pork Chops
2 teaspoons Garlic Oil
½ cup Apple Cider
1 tablespoon whole grain Mustard
1/3 cup Heavy Cream
Salt and PepperDirections
Sprinkle pork chops with salt and pepper. Heat the oil in a pan and cook the chops over moderately high heat for about 5-10 minutes per side depending on their thickness. Transfer them to a warmed plate. Pour the cider into the pan, still over the heat, to deglaze the pan. Let it bubble away for a minute or so, then add the mustard and stir in the cream. Let the sauce continue cooking for a few minutes before pouring over each plated pork chop. If you serving them with gnocchi make sure you turn them in the pan to absorb any spare juices before adding them to your plates. Voilà!
Jas is a cheesecake addict and the author of Balkan Comfort Food cookbook available on Amazon. You can download a free excerpt of the book when you subscribe to All that's Jas newsletter updates or purchase the full version below. To learn more about Jas visit her About page.
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