Tag Archives: mustard

Mustard Pork Chops


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.


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.


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


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.




(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.


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:


And here’s a picture with the darker sauce:


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 


Creamy Cauliflower Cheddar Soup

I’ve been delaying my post on this fabulous soup because my pictures are butt ugly and I was ashamed to share them with you. Butt. Ugly. Something about the pasty color, the lack of light in my kitchen, the glare of the flash–it was a depressing food shoot. But I’m swallowing my feelings about the pictures because this soup is worth it. With potatoes and cheese and cauliflower and a dash of mustard, it’s comforting and wonderful, and it would be a crime if a little picture trouble prevented me from putting it out there.

I didn’t realize how wonderful this soup was at first because I consumed most of my bowl while the soup was still hot as blazes. As the taste buds were nearly burned out of my mouth, I pondered “this soup is okay–yeah, I guess it’s pretty good.” But once the soup had cooled down, my taste buds had recovered from the shock and I actually started tasting the thing, my enthusiasm grew. It was really good, and I regretted not waiting for it to cool down to a tasteable temperature from the get-go.

So after that heart-warming story, let’s make it! From this recipe on Amy’s amazing blog (Very Culinary), let’s welcome our guest of honor, Creamy Cauliflower Cheddar Soupdiddly-oup-diddly-oup.


(Serves 5)

2 TBS butter
2 shallots
1 yellow onion
Kosher salt, to taste
1 medium potato
2 cloves garlic
3 ½ cups vegetable broth
½ head of cauliflower
2/3 cup shredded sharp cheddar cheese
2 tsp Dijon mustard

There are the ingredients . . . but have I forgotten something?

Yes! The potato.

Okay, we are now complete.

Sorry, I can’t say the word “complete” without thinking of the Emperor. “Your journey towards the dark side will be complete.” Seriously, say “complete” like the Emperor does. It’s addicting.

Chop the potato into smallish cubes (peel only if desired–I didn’t desire).

Chop up the shallots and onion.

Mince the garlic too! But you’ve seen enough pictures of me mincing garlic. Right? No? Okay, fine.

But just because you asked.

The mincing of the garlic will be complete.

Chop the cauliflower into small florets–but no need to be pretty here. A rough chop will do, because it will all be pureed anyway.

Shred the cheese–and shred extra so that there’s plenty for garnish.

And by “garnish” I mean that gooey, wonderful mess on top of the soup that will make your mouth water and your eyes leak tears of gratitude for the human being who first created this thing called “cheese.”

Melt the butter in a large pot or Dutch oven over medium high heat. Add the shallots and onion and cook for 3 minutes, until softened.

And one more time . . . the softening of the onions will be complete.

Okay, okay. I won’t do it again . . . in writing.

But I’ll be doing it in my mind.

Add the garlic and cook for another 2 minutes, stirring occasionally.

Add a sprinkling of salt, the cubed potato, and the vegetable broth.

 Bring to a boil, then cover the pot . . .

. . . lower the heat, and simmer for 8 minutes (until the potatoes are tender).

Add the cauliflower . . .

. . . cover the pot again, and cook for another 10 minutes.

Puree the soup to your desired consistency with an immersion blender:

I like mine with a little chunk still left in it.

Now, stir in the cheese and mustard. I had it prepped in a pile–doesn’t it look attractive? Altogether yummy?

Or not.

Thankfully it will all disappear into the creamy bowels of the soup. One might even say that the disappearing of the cheese and mustard into the soup will be . . .

*resisting* *resisting*

Taste and adjust the seasoning with more salt and black pepper if needed.

Serve with extra cheese sprinkled on top!

Not the most photogenic of soups–but delicious! The subtle tang of mustard is just perfect.

Thank you Amy for another great recipe!

Click here for printer-friendly version: Creamy Cauliflower Cheddar Soup