Mustardy Pork Chops with Gnocchi
4 Pork Chops, about 2 pounds total weight
4 tsp Olive Oil
1 cup Cider (I didn't have any cider so I used apple juice and 1 tsp Apple Cider Vinegar)
2 tbsp Whole-Grain Mustard
2/3 cup Heavy Cream (I used half-and-half)
1. Cut the Fat of the chops, then bash them briefly but brutally with a rolling pin between two pieces of plastic wrap to make them thinner.
2. Heat the oil in a pan, then cook the chops over moderately high heat for about 5 minutes per side. Remove them to a warmed place.
3. Pour the cider into the pan (Juice and Vinegar), still over the heat, to delgaze it. Let bubble away for a minute or so, then add the mustard and stir in the cream.
4. Let the sauce continue cooking for a few minutes before pouring it over each plated pork chop. If you're having gnocchi with, make sure you turn them in the pan to absorb any spare juices before adding to your plates.
From Nigella Express by Nigella Lawson
I meant to do steamed sesame spinach as a side but I forgot the spinach so we had cucumber slices.
Okay results, I've decided instead of a 1 out of 10 we would have Love, Like, and Ugh!
Husband: Like, "very mustardy" (not a big mustard fan)
Me: Like, but would use honey mustard instead of regular mustard next time
Miss Em: Like, but "only the meat" with no sauce and no gnocchi
Juju: N/A, would not sit down for dinner a little under the weather, better luck next time
Becca: Love, her plate was clean and she wanted more especially the gnocchi
So not too bad for our first recipe.
