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Posts Tagged ‘Pork chops’

Barbecued Pork Chops with Mustardy Greens

The veg really make this dish and all in season right now. Blanch all the vegetables individually before you get going with everything else and cook them until just done, then drain in a colander and rinse with cold water to stop them cooking further.

Wine Suggestion: chosen for no other reason than it was in the fridge –  a bottle of Olim Bauda Gavi di Gavi which we found a little fuller than other Gavi we’ve had recently and a good match. A fortuitous choice.

Barbecued pork chops with mustardy greens – serves 2

  • a knob of butter
  • a small onion, sliced
  • 75ml white wine
  • 2 tsp wholegrain mustard
  • 4 tbsp double cream
  • 2 thick-cut pork chops
  • 75g mangetout, blanched
  • 75g green beans, blanched
  • a handful of peas, blanched

When you get home from the butchers, take the pork chops out of their wrapping and season all over with fine sea salt (we use kosher salt). Leave in the fridge but take them out a good half hour or more before you want to cook them.

Heat the knob of butter in a frying pan, then cook the onion until soft. Add the wine and simmer for a minute before adding the mustard and cream. Simmer for another few minutes.

Heat a barbecue to very hot. Rub the chops with oil and season generously. Cook for about 4-5 minutes on each side or until cooked through. Turn on the side and sear the fat also. Rest for a few minutes while you finish the veg.

Reheat the sauce and stir in the blanched vegetables until piping hot. Season, then spoon the veg onto warm plates and top with a chop.

(Original recipe by Janine Ratcliffe in Olive Magazine, July 2013)

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Jono and Jules have a new addition in the form of baby Orlaith and although we’ve managed to cobble together a few tasty dinners in the last few weeks they haven’t been worth sharing.  We’re hoping to keep cooking but it may take a little longer to edit photos and type up recipes in the coming months. We shall endeavour to keep trying.

We really loved using pears instead of the usual apples with these pork chops – a perfect cold weather dish.

Wine Suggestion: Chenin Blanc from the Loire tends to have a nice yellow apple and honeyed fruit character that goes really well with pork and fruit dishes like this. A good version, like one from Chateau Gaudrelle – Vouvray, would give you a great balance of freshness, minerality and a structure for drinking with food.

Pork with pears and cream  to serve 4

  • olive oil
  • 4 pork chops
  • 4 sprigs of thyme
  • 2 pears
  • a thick slice of butter
  • 200ml perry
  • 150ml double cream

Lightly oil the chops. Chop the thyme leaves finely and use to season the chops with some salt and pepper.

Peel and core the pears and cut the flesh into large cubes. Melt the butter in a shallow pan , add the pears and cook until golden and getting tender. Set aside.

Return the pan to the heat and cook the chops over a moderate heat until cooked (about 5 minutes on each side). Remove from the pan and keep warm.

Pour the perry into the pan and stir to dissolve the sticky residue from the chops. Reduce for a few minutes until just a few tablespoons are left. Pour in the cream and bubble again for another few minutes. Return the chops and pears to the pan and heat through. Season and serve.

(Original recipe from Nigel Slater’s The Kitchen Diaries II, Fourth Estate, 2012.)

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We barbecue all year round like eejits and when our butcher Tom (O’Toole’s in Glasthule) produced these fabulous pork chops we were powerless to resist – complete with crackling and everything!

Jono mixed together some coarse chopped rosemary from our balcony, a big fat garlic clove and plenty of salt and pepper. He pounded and ground this for a few minutes and then added enough olive oil to make a paste to smear on the chops – you want the mixture to stick on the chops so go easy on the oil.

While Jono barbecued the chops outside I made this tasty remoulade. Celeriac remoulade is in lots of my Mum’s old cookbooks from the seventies and it looks a bit like creamy coleslaw – this is Nigel Slater’s much lighter and fresher take on the whole thing (Tender Vol 1). Makes heaps for a side dish which means you can take some to work for lunch too.

Celeriac Remoulade

  • juice of half a lemon
  • about 500g of celeriac
  • a raw beetroot – medium size
  • 4 heaped tbsp creme fraiche
  • 2 tsp grainy mustard
  • olive or walnut oil
  • a small handful of parsley leaves
  • enough walnut halves to sprinkle over the top
  1. Put the lemon juice in a big mixing bowl.
  2. Peel the celeriac and grate it coarsely – we used the Magimix which grated it quite fine and it worked well.
  3. Toss the grated celeriac with the lemon juice in the bowl to stop it from turning brown.
  4. Grate the beetroot (also best done in the processor to avoid purple hands) and to the celeriac but don’t mix it in yet.
  5. Mix the creme fraiche, mustard and some seasoning in a bowl. Gently mix in enough oil to make a coating consistency (2-3 tbsps).
  6. Roughly chop the parsley and add to the sauce before folding it gently into the vegetables, don’t mix too hard or it will all turn very pink.
  7. Toast the walnuts lightly in a non-stick pan and scatter them over the salad.

Tip: Don’t make this on a first date as you’ll have mucky hands and faces by the time you’ve finished sucking the bones – delicious!

Julie

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