This is perfect for this time of year a juicy pork chop nicely browned withpancetta, earthy lentils and vegetables all brought together with a comforting creamy mustard sauce I could eat this once a week as it is so tasty
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Keep the chicken pan over a low heat and pour in your orangesauce mix. Here, the mash and the sauce are both quite sweet (the saucein particular, which I have vaguely based on a couple of whisky Cumberlandsaucerecipes that I found online, tastes a little like marmalade - don't let that put you off
Season the chops with a little salt, white wine, pepper, nutmeg and Worcestershire sauce. Turn off the heat and serve the chops with white rice or boiled potatoes
Season with salt and pepper and keep tossing the vegetable until nicely roasted and coloured. Melt the butter in the panand toss the sliced Brussel sprouts in it
Thicken the saucewith the flour and cook for a further five minuteswith the porkand the apples. My memories of freshly slaughtered pig inPoland are joyous - you could cut into the porkwith a spoon it was so tender
Once oil is hot, carefully place porkinpan (seasoned side down) with long handled tongs. ) Does anyone remember when pork "chops" used to be all nasty and greasy and fatty
A ripe plum is a joy to eat, bursting juice into your mouth andfilling your mouth with taste. The meal went down well with all the family and I was pleased with how easy the plum sauce was to make
The crust is made with crunchy tortilla chips and the sauce is reminiscent of guacamole. Incredibly juicy pork chops are marinatedin a honey and soy sauce mixture, and then grilled to perfection
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