Wednesday, 16 August 2017

Pork chop, mushrooms with cheese, potato wedges and tomatoes

As the omnivore of the household I sometimes get a real treat at teatime - catering for the veg dodger and the vegetarian means I can have a bit of everything!  Today was pork chops in apple juice and mustard gravy for the veg dodger, and cheesy mushrooms for the veggie - accompanied by potatoes wedges, courgettes fried with onions and roasted tomatoes... the veg dodger managed some mushrooms - and there were lots of onions and apple juice in his gravy too ... ha - take that veg dodger!

Olive oil
Pork chops
Cherry tomatoes
Apple juice
Chicken stock
Wholegrain mustard

1.  Cup potatoes into wedges, toss in olive oil and a little salt.  Bake for 45 mins- 1 hour.
2.  Toss tomatoes in olive oil and salt, and bung in the bottom of the oven with the potatoes.
3.  Do the same with the mushrooms - ie.  in a dish in the oven.
4.  Chop onions and crush garlic, sautee in olive oil.
5.  Remove a spoonful of onions to another pan, add the courgettes 5 or 6 minues before serving - then fry them.
6.  Add the pork chops to the rest of the onions and brown slightly on both sides.
7.  Pour apple juice and stock into the pork chops, add a big spoonful of wholegrain mustard and simmer (about 15 minutes).
8.  Turn the mushrooms over, and add a piece of cheese - return to the oven to melt.
9.  Last 5 minutes - fry courgettes, check gravy for seasoning.
10.  Serve, scoff.

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