We don't often eat pork chops in my house. We've had the fear put into us by my mother-in-law that we will have a terrible night's sleep if we eat pork in the evening. Also, I've possibly been put off it by years of having to endure eating grey, leathery shoe-sole tasteless meat disguising itself as food. You'd think it was still wartime the way some people still cook it.Make sure you but good quality pork, from well looked after pigs. That's a good place to start. And don't be scared of it being a little pink in the middle. That way, it will be juicy, tender and flavoursome and will, with hope, overcome bad memories of the school lunch hall, chewing interminably and trying to move 'food' around the plate to make it look as though you've polished most of it off and are bloody well grateful, boy. I didn't fight in the trenches surviving on tinned pilchards for you to etc etc.Today's recipe is simple and very quick to make. Pork, creamy mushrooms and mustard is a classic combination and while it may seem to be a little old-fashioned, there's nothing wrong with that; delicious is delicious. The sesame broccoli brings it out of the aspidistra lined 1970's suburbs a little, just don't boil the veg. for four hours.Ingredients for four people4 good thick pork chopsA few handfuls of button of chestnut mushrooms, sliced1/2 a red onion, finely sliced2 sprigs of rosemaryA few large sage leaves300ml double cream1-2tbsp wholegrain mustard (I like Moutarde de Meaux, very tasty and has no sugar or other nonsense)Olive oil for fryingSalt and pepper to seasonEnough broccoli for four people, stems too1tbsp sesame oil1tbsp sesame seeds, toasted if you likeMethodWhile heating a cast iron skillet for the meat, gently soften the onion in a sauté pan in the olive oil until translucent then add the herbs and mushrooms.Season well and cook until the mushrooms are colouring. Add the cream and stir in the mustard. Cook for a few minutes until the cream thickens. Loosen with a little water if it gets too thick. Taste and adjust the seasoning and mustard.Cook the pork chops on a high heat for a few minutes on each side until golden and the fat is rendering and crisping. Hold it down on its fatty edge to achieve this. Leave it to rest and boil the broccoli for about four minutes. I slice the stems and throw them in a minute before the florets. Drain very well, water really gets stuck in all those buds and drizzle over the sesame seeds and oil.Serve the pork with the sauce and broccoli.
pork chops
For the Chop
It's not often I'll cook pork at home. Or anywhere else for that matter. I'm not a huge fan really, apart from in sausages, which doesn't really count. I just find it pretty dull. Loin, fillet, medallions, snore. Occasionally a chop will appear, but generally I prefer the rest of the pig.So why is there a pork chop recipe here? Because I believe in second chances. Although in porkies case, it's been far more than two chances. This time I've thrown loads of flavour at it and because of it's big, dense meatiness, it can take it.Sweet onions and charred tomatoes with the spicy chilli and chorizo all melting in with the garlic and onion are hearty and satisfying. Here's a twenty minute meal, then, that has saved pork from the chop.Ingredients for two:2 pork chops, preferably bone inA few handfuls of vine on cherry tomatoes10cm chorizo, diced1 red onion, cut into eight wedges2-3 garlic cloves1tbsp dried rosemary1tbsp dried parsleyA handful of radishes, quarteredA couple of green chillies, sliced lengthways2 spring onions, slicedDried onions to garnishOlive oilSalt and pepper to seasonBalsamic vinegar to deglazeMethod:Heat the oven to 180c.Heat some oil in a saute pan and add the onion nd garlic. Cook slowly for about 10-15 minutes, turning occasionally until golden.Sprinkle the rosemary and parsely over the pork and season well.Add the chorizo and stir well. Cook for . few minutes and add the pork, standing it up on its fatty edge so it browns.Add the tomatoes and sit the pork back down flat.Add the radishes and chilli then drizzle over a little more olive oil.Put the pan in the oven and roast for about 10 minutes.Stir through the spring onion, sprinkle over the dried onions and serve straight to the table.