Thursday, 13 July 2017
Pork chop, with cider and mustard sauce
1. Peel potatoes, boil, steam shredded cabbage on top - then mash the potatoes with butter. Pop in the oven to get a nice crispy brown top. Keep the cabbage warm.
2. Chop onions and fry until golden brown, add drained butter beans.
3. Fry pork chops, in a little olive oil, on each side for a couple of minutes - keep warm while you make the gravy.
4. Stir a spoonful of flour into the pork pan, deglaze with dry cider. Add a little chicken stock and a spoonful of grainy mustard. Stir and simmer as it thickens a little. Take it off the heat and stir in a small spoonful of cream cheese (or cream).
5. Serve, scoff