Thursday, 8 December 2016
Pork chop, with mustard and cider sauce and mash
The veggie person also had fantastic halloumi from The Crumbly Cheese.
1. Peel the potatoes and boil them in salted water. When they are ready mash with butter and put in the oven to brown the top a little.
2. Make the sauce - sweat chopped onion in olive oil, then add crushed garlic, a teaspoon of bouillon powder, a heaped teaspoon of wholegrain mustard and about half a pint of dry cider. Simmer gently. Turn it off when the onions are soft, and heat again gently when the pork is ready.
3. Peel the carrots, chop them, shred the spring greens (or other green brassica) - steam them.
4. Seal the pork in a hot pan, in a little olive oil. These were lovely juicy pork chops, so I cooked them for about 2-3 minutes on each side, until they took a little colour - and then put then in the oven for 12 minutes to cook through.
5. Just before serving fry slices of halloumi in a hot pan.
6. Serve, scoff.