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Tuesday, January 18, 2011

MUSTARD PORK CHOPS with GNOCCHI

Tonight it's MUSTARD PORK CHOPS with GNOCCHI
The pork is cooked for just enough time to take away pinkness but ensure tenderness within. The mustard, cider, garlic, and cream add comfort and piquancy. To soak up the gorgeous juices, serve with a fantastically quick potato substitute, gnocchi.
If you are in the mood, add a green salad, hot crusty bread and a glass of wine or two!


Ingredients
2 pork chops or butterfly pork tenderloin, (around 500 grams weight total)
2 teaspoons oil
1/2 cup apple cider
1 tablespoon whole-grain mustard
1/2 cup cream
1-2 cloves of garlic, crushed

Preparation
Cut the fat off the chops, and then bash them briefly but brutally with a rolling pin between two pieces of plastic wrap to make them thinner.
Heat the oil in a pan, and then cook the chops over a moderately high heat for about 5 minutes per side. Remove them to a warmed plate.
Pour the cider into the pan, still over the heat, to de-glaze the pan. Let it bubble away for a few minutes, then add the mustard, garlic and stir in the cream.
Let the sauce continue cooking for a few minutes before pouring over each plated pork chop.
Cook the gnocchi, strain, and add to the pan to absorb all the remaining spare juices before adding to your plates.

Serves 2
ENJOY!

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