Thursday, 8 December 2016

Pork chop, with mustard and cider sauce and mash

Not just any pork chop - this was a delicious, monster, juicy pork chop from Nick at Melling's butcher's in Todmorden Indoor Market.  Add to that some veggies from the outdoor market, and some garlic, bouillon and mustard from The Mediterranean Pantry, butter from The Crumbly Cheese - and some cider from the off licence across the road - and a delicious dinner was achieved.

The veggie person also had fantastic halloumi from The Crumbly Cheese.

Olive oil
Spring greens
Pork chop

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.

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