Mustard and Garlic Sauced Chops

By mariealicejoan

Inspired by a Nigel Slater recipe, necessity being the mother of invention. He was my muse ...

0 shares Share on Facebook Share on Twitter Pin it Share on WhatsApp Share on Google+

Google Ads

Rate this recipe 2.8/5 (13 Votes)

1 Picture

Ingredients

2 large thick free range good quality pork chops (rind removed
but with a healthy layer of fat on the outer edge).
1 TBS butter
1 TBS olive oil
2 large unpeeled cloves of garlic, mashed lightly
Fine sea salt and freshly ground black pepper to taste
6 fluid ounces of white wine
6 TBS garlic and herb boursin cheese
1 heaped TBS of smooth Dijon mustard
1 heaped TBS of grainy Dijon mustard
8 cornichons - chopped coarsely
about 4 pickled onions from the cornichon jar if you have them
a splash of good quality chicken stock if needed

Details

Level of difficulty Average
Cooking time 20mins
Cost Average budget

Preparation

Step 1

Clip the fatty edge at 1/2 inch intervals and then season the chops all over with salt and black pepper, rubbing it into the chops well.

Step 2

Heat the butter and oil together over medium high heat in a shallow skillet. Once the butter begins to foam, add the garlic and the seasoned chops.

Step 3

Brown on the one side, then flip them over and brown them on the other side. Lower the heat to low and continue to cook, turning them once for about 8 to 10 minutes longer, until the chops are no longer pink in the middle. Remove to a dish and keep warm.

Step 4

Pour off most of the fatty residue in the skillet, leaving as much brown drippings as you can.

Step 5

Add the white wine and bring to the boil. Boil for about 2 minutes, reducing it somewhat and scraping up any pork drippings.

Step 6

Whisk in the mustards and boursin cheese, whisking constantly, until you have a nice thick sauce. If it is too thick, thin with a bit of chicken stock.

Step 7

Stir in the cornichons and pickled onions if you have them. Taste and adjust seasoning as necessary.

Step 8

Pour the sauce over the chops and serve immediately.

Step 9

This goes fabulously with mashed potatoes and a green vegetable if desired.

Cutting the fatty edge of the pork chops at regular intervals helps them to lay flat when you are cooking them, and allows for a much more even colouring when you are browning them!