Saturday, 14 February 2009

Pork Chops with Mustard Sauce

Perfectly nice recipe, similar to ones that I have turned out time and again - essentially, sauteed pork chops, with a sauce made from the deglazed pan juices (with white wine), cream and mustard. I used considerably less cream than Nigel (which is turning out to be the norm!) - 30ml or 2 tablespoons, instead of the 225ml he suggsts in the recipe. His unusual touch (which isn't in this online version but IS in The Diaries) is some chopped cornichons, which add a nice crunch and piquancy to cut through the creaminess. Served with plain Basmati rice and some excellent Italian organic broccoli, it made for a nice Valentine's supper. Delicious bottle of slightly sweet La Couronne des Plantagenets Vouvray to accompany it.

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