Mustard Pork Chops

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Why have I been blogging about food so much recently? Well, I’ll tell you. It’s a simple progression of facts that goes something like this:

brother-in-law John staying with us = less (read “no”) leftovers = what are we going to eat?? = must cook more = increased perusal of cookbooks and magazines = exciting meal plans = utter deliciousness = must share via blog

When John leaves us mid-August to pursue his MA, I know it will be a shock to our systems. Suddenly there will be leftovers in the fridge. I’ll start asking myself in a confused fashion, “why is there so much food lying around?” (I can see this coming because this is exactly what happened last summer after he moved out) Leftovers will start decaying before we even have time to eat them. This will lead to guilt, which will lead to less cooking, which will lead to less awesome recipes being made.

Noooo!

What I’m trying to say is that I enjoy cooking for more than two people. And I will miss John’s table-side enthusiasm for the things I make.

But now it’s time to stop talking about John and start talking about pork.

I love the idea of pork, but it’s so easy to cook it wrong and end up with a mouthful of dried-out blah. Another delicious recipe from Nigella Express, I love these chops. If your experience of pork is a dry, flavorless affair, this just might be the recipe that will change everything.

It’s simple to make: a little tenderizing (to get your aggression out), a little frying, and three simple ingredients for a sauce that will send you to the moon.

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Also, a brother-in-law can come quite in handy for wielding the meat-smashing mallet.

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And for clean-up, I recommend that you obtain a couple of willing men so that you can put your feet up afterwards and demand that bonbons be brought to you pronto.

Aaaaaah.

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Ingredients

(Serves 3-4)

4 pork chops
1 ½ TBS olive oil
3 cloves garlic
1 cup hard cider
2 TBS wholegrain mustard
2/3 cup heavy cream
Salt and pepper, to taste

1. To make the garlic oil, put the garlic through a garlic press and immerse in the oil for about 10 minutes. Remove the garlic, and the oil is ready to go.

2. Trim the fat off the pork chops. Score a light diamond pattern on both sides with a knife and the smash them until they’re thinned out. Season with salt and pepper on both sides.

3. Heat the oil in a large skillet. When hot, add the pork chops and cook them for 5 minutes on each side. Remove them to a covered plate to keep them warm.

4. Pour the cider into the pan and let it bubble up, scraping up any brown bits.

5. Add the mustard and cream to the pan. Let the sauce cook for a couple minutes, stirring. You can consider the sauce done at this point; it will be light in color, runny, and perfectly delicious.

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6. Or, you can let the sauce continue to bubble away for 8-10 minutes, stirring only occasionally, and it will thicken into a gravy-like gelatinous consistency with a stronger flavor. Also delicious!

7. Pour the sauce over the pork chops and serve.

For your reference, here’s a picture of the chops with the lighter sauce:

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And here’s a picture with the darker sauce:

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Oodelally it’s good. Thanks, Nigella. Or, as my sisters and I like to say in the most obnoxious, glitzed-out movie-star voice you can muster, “spanks!”

Click here for printer-friendly version: Mustard Pork Chops 

 

8 thoughts on “Mustard Pork Chops

  1. Layla

    I think not only the meal looks fantastic, but they are such great husbands and house guests to help chip in and also do the clean up like that.
    My cousin in law is dealing with the usual scenario of “having to do everything” and being told “well her job isn’t as hard as his” as the excuse (keep in mind she’d doing stocking at a grocery store as midnight shift… pretty hard work to me).
    So many of my friend’s are dealing with this issue that I’ve been telling my mom about how common it is, and just yesterday said how she thinks more marriages wouldn’t end if there was more help to balance out the work load!

    Reply
      1. Twinky Satterthwaite

        ABSOLUTELY!!

        There must ALWAYS be a picture of Alice for those of us who are not only addicted to your wonderful blog, but also addicted to your daughter!! (or at least the pictures you take of her… =)

  2. Veronica

    I totally say Spanx for thanks!! 😀 I actually used to say “spank you” but no one ever got it. My sister started saying spanx and that seems to go over better-lol. So happy your brother-in-law is spurring you to cook and blog more recipes like this deliciousness!

    Reply
    1. Jenna Post author

      It’s basically alcoholic apple juice (very light though). You can find it in the beer section in the grocery store, and I think a common brand is “Woodchuck.”

      Reply

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