Pan-frying and deep-frying are two things that I don’t really like doing at home as it always involve using high heat – high heat causes oil to smoke and to spurt further, and because there is no partition between the kitchen and living room, the smoke and oil will “travel”, making the whole house smoky and oily!
When I saw Nigella’s recipe on a simple dish of pan-fried pork chops, I knew I had to try it. I first prepared the potatoes and carrot and when they are happily boiling away in the pot (beans will be added in just 30 seconds before they are cooked), I pan-fried the oiled, salt and peppered chops. It’s a smoky and oily affair but I just love the sound of pork sizzling away in the pan! After the pork chops are cooked, I set them aside, covered, to rest before whisking in cider, mustard and cream to mingle with the pork juices to create an irresistible sauce that is delicious on both the pork chops and mashed potatoes!
And the best part? All the above can be done within 30 minutes! And here’s how to make the pork chops and the sauce!
Step-by-step Photos | |
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| 1) Pan-fry the pork chops. | 2) Pour in cider and bring to a boil. |
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| 3) Whisk in some mustard. | 4) And a little cream - that's all! |
I’m submitting this to Cook Like A Star, hosted by Zoe from Bake for Happy Kids, Joyce from Kitchen Flavours and Anuja from Simple Baking. Do check out HERE for all the foodies’ attempt on Nigella’s recipes!
Mustard Pork Chops
INGREDIENTS
- 2 pork chops, about 150 grams each
- 125 ml cider, 1/2 cup
- 1 tablespoon mustard
- 60 ml cream, 1/4 cup
INSTRUCTIONS
- Rinse the pork chops and pat dry with paper towel. If the pork chops are very thick, place them in a Ziploc bag or in between 2 sheets of clingfilm and bash it with a rolling pin until they are thinner.
- Drizzle olive oil on both sides of the pork chops and season well with salt and freshly ground black pepper.
- Heat a frying pan on high heat until very hot, turn the heat down to medium-high and add in the pork chops. Don't touch the pork chops until one side is well browned, about 3 to 5 minutes. Turn the pork chops over and cook for another 3 to 5 minutes until fully cooked through. Turn the heat down if necessary.
- Remove the pork chops onto a serving plate. Cover with aluminium foil and let rest for 3 minutes while you prepare the sauce.
- Add in the cider and whisk to get all the bits stuck onto the frying pan loose. Bring to a boil on high heat then turn the heat down to the medium and boil for 1 minute. Stir in the mustard, followed by the cream. Season with salt and freshly ground black pepper.
- Spoon the sauce over the pork chops and serve immediately with sides - like mashed potatoes and boiled/sautéed greens.
Zoe says
Hi Jasline,
I can see your point about pan frying and deep frying… When the weather is good, I will pan fry and deep fry my food at my balcony :p My husband reckon that the ants will help us to clean up the mess – LOL!
Your pork chop looks good… Nevermind the mess! Plus only 30 mins to cook this delicious pork chop is definitely worthwhile 😀
Zoe
Jasline N. says
Hi Zoe, you are so lucky to have a balcony to do all the frying! All the oil and smoke won’t get into the house! I’m quite sad my new house won’t have a balcony, hoping to find some way so that I can fry to my heart’s content but still won’t get an oily house… haha!
Thank you for the compliments! 🙂
Lian says
Hi Jasline, the pork chops look so yum!
Jasline N. says
Hi Lian, thank you! Hope you’ll make them one day!
yummychunklet says
Ooh, I’ve never seen this Nigella recipe. Sounds good!
Jasline N. says
It’s really easy to make too! 😉
Veronica Ng says
Delicious pork chops. Loved your beautiful photos.
Jasline N. says
Hi Veronica, thank you for the compliment!
kitchen flavours says
Hi Jasline,
This looks so delicious! If you are my neighbour, I’ll shamelessly invite myself over, with a bottle of wine! Perfecto!
Thank you for linking! 🙂
Jasline N. says
Hi Joyce, my doors are open for you! One bottle of wine may not be enough 😉
Emily says
You did GREAT! Big Yumms and I love the quality of your pictures too!
Jasline N. says
Hi Emily, thank you very much! I’m glad you like the photos!
the Squishy Monster says
You’ve done Nigella proud. These look positively delicious and succulent!
Jasline N. says
Thank you so much for the compliments!! Really appreciated it 🙂