redbourn
No longer a newbie, moving up!
- Joined
- Dec 18, 2009
- Messages
- 476
- Reaction score
- 36
- Location
- Nazaré, Portugal
- Website
- best-food.info
- Can others edit my Photos
- Photos OK to edit
Went to a lot of trouble with this and tried to incorporate as much as possible what people here have helped me with.
Didn't add much sauce on the chop because when I did that a few months ago you couldn't see the chop.
Ironed the tablecloth and clamped it down; and puts some coins under the little jug to make it appear more upright and could have maybe added another coin.
Michael
Mustard Cider & Cream Pork Chops
Serves 4
Prep time 5 min
Cook time 15 min
Total time 20 min
4 pork chops, about 1 lb. (500g) total
1 cup apple cider
2/3 cup cooking cream
2 tbsp Dijon or brown mustard
Salt and pepper to taste
Olive oil
* A sprinkling of two herbs of choice
Sprinkle salt pepper and spices on both sides of chops.
Heat the oil in a pan, and then cook the chops over a moderately-high heat for about 5 minutes a side.
Remove them to a warmed plate and cover.
Pour cider into pan, and let it bubble away for a minute or so.
Reduce heat, add mustard, cream and herbs and stir for a few minutes.
Pour sauce over each chop before serving.
Minimum internal temp for pork is 140°F. (60°C)
* Herbs that go well with pork, caraway seeds, coriander, cumin, dill, garlic, rosemary, sage, fennel, savory and thyme.
Didn't add much sauce on the chop because when I did that a few months ago you couldn't see the chop.
Ironed the tablecloth and clamped it down; and puts some coins under the little jug to make it appear more upright and could have maybe added another coin.
Michael
Mustard Cider & Cream Pork Chops
Serves 4
Prep time 5 min
Cook time 15 min
Total time 20 min
4 pork chops, about 1 lb. (500g) total
1 cup apple cider
2/3 cup cooking cream
2 tbsp Dijon or brown mustard
Salt and pepper to taste
Olive oil
* A sprinkling of two herbs of choice
Sprinkle salt pepper and spices on both sides of chops.
Heat the oil in a pan, and then cook the chops over a moderately-high heat for about 5 minutes a side.
Remove them to a warmed plate and cover.
Pour cider into pan, and let it bubble away for a minute or so.
Reduce heat, add mustard, cream and herbs and stir for a few minutes.
Pour sauce over each chop before serving.
Minimum internal temp for pork is 140°F. (60°C)
* Herbs that go well with pork, caraway seeds, coriander, cumin, dill, garlic, rosemary, sage, fennel, savory and thyme.