Since the last post, I've received tons of mail (well, to be honest, none at all) asking about the top photo in it. This is, as you can see, a wine bottle reflected in the puddle of fat from cotes de porc asvenoise, something so simple I'm not sure it even qualifies as a recipe.
Take one thick pork chop per person and cook them to your preference. (Hint: if using good fresh farm pork, just sear them on both sides until nicely brown and still rosy in the middle. If it's supermarket pork or if you're dubious about how tender it's going to be, do the same and then turn the heat right down, cover the pan and let them stew in their own steam and juices for about 45 minutes, turning once, until semi-melted. This will also give you a lot of suc, or burnt-on crunchy bits, which you'll want to dissolve with a bit of water at the end.) Whatever, you want tender pork.
Whichever way you do it, mix up some grated cheese, sour cream and 2 tbsp of wholegrain mustard and when the chops are cooked to your liking, smear a couple of tbsp of that onto each one and put them under the grill until the cheese/cream mixture is brown and bubbling. If you've gone for the "cover the pan and cook for 45 minutes" option, now is the time to dissolve the crunchy bits, reduce until syrupy, and pour the resulting mess over the top.
Eat immediately, with salad and whatever else takes your fancy. Steamed new potatoes would be good, with lashings of butter - sweetcorn too, since you're pigging out. Dessert is up to you: the last time I did this for Sophie we just had freshly-killed strawberries with a bit of Grand Marnier and sugar. It worked for me. Well, it actually worked for both of us. To be quite frank.
Take one thick pork chop per person and cook them to your preference. (Hint: if using good fresh farm pork, just sear them on both sides until nicely brown and still rosy in the middle. If it's supermarket pork or if you're dubious about how tender it's going to be, do the same and then turn the heat right down, cover the pan and let them stew in their own steam and juices for about 45 minutes, turning once, until semi-melted. This will also give you a lot of suc, or burnt-on crunchy bits, which you'll want to dissolve with a bit of water at the end.) Whatever, you want tender pork.
Whichever way you do it, mix up some grated cheese, sour cream and 2 tbsp of wholegrain mustard and when the chops are cooked to your liking, smear a couple of tbsp of that onto each one and put them under the grill until the cheese/cream mixture is brown and bubbling. If you've gone for the "cover the pan and cook for 45 minutes" option, now is the time to dissolve the crunchy bits, reduce until syrupy, and pour the resulting mess over the top.
Eat immediately, with salad and whatever else takes your fancy. Steamed new potatoes would be good, with lashings of butter - sweetcorn too, since you're pigging out. Dessert is up to you: the last time I did this for Sophie we just had freshly-killed strawberries with a bit of Grand Marnier and sugar. It worked for me. Well, it actually worked for both of us. To be quite frank.
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