Pork Chops with Creamy Mustard Sauce – one meal, one pan.
Pork Chops with Creamy Mustard sauce, onions and crispy potatoes, make me salivate. I don’t know about you?
To cook Pork Chops and a creamy sauce AND crispy potatoes all in one pan, to me is the perfect plan. One pan, little effort and maximum flavor – exactly what a good meal should be.
Well, it is possible and I am about to take you through the steps. Let’s talk about the choice of meat first. You all should know about my love for pork by now. Pork Belly, pork fillet and bacon, who does not like bacon. My favorite chop in the world is a pork chop, a pork neck chop to be exact. A pork loin chop tends to be on the dry side, but the neck chop is tender and delicious.
As a consumer I am delighted to know that I can now buy High Quality South African Pork from Food Lover’s Market. ( Watch video here.) “Pork 360 is a quality assurance certification. It is a guarantee to both the consumer and retailing sector that the producer has a consistent production process. A process that complies with minimum standards and ensures high-quality pork. The Pork 360 projects takes place under the auspices of the national body, SAPPO (South African Pork Producers Association).”
Why Pork 360? It is your guarantee that:
The pork was responsibly sourced.
The pork is premium quality.
It is healthy and delicious.
The pork carries a stamp of assurance and traceability.
Pork Lovers like me can buy Pork 360 exclusively at Food Lover’s Market.
So read through the recipe and the method and stages before you start.
Pork Chops with Creamy Mustard Sauce
4 pork neck chops
1 T dry coriander – dry roasted and coarsely grounded
1 T olive oil
2 big onions – peeled and thinly sliced
fresh thyme or sage
500 g/ 1 lbs baby potatoes – cooked (skin on)
1 cup cream
2 – 3 T wholegrain Dijon Mustard
Season the pork with salt/pepper and coriander. Set aside.
Heat the olive oil in a big pan or skillet and saute the onions with a few sprigs of thyme until they start to caramelize. Remove the onion from the skillet and add the pork chops. Brown the chops on both sides, reduce the heat and cook the chops until done.
Remove the chops, cover with foil and allow to rest until you are done with the sauce. Cut the potatoes in half and add the potatoes to the oil in the pan. Add a few sprigs of thyme or sage. Fry the potatoes until golden brown. Remove the potatoes from the pan and keep warm. Place the onion and pork chops in the pan, increase the heat. Add the cream and mustard and cook the sauce until it has reduced. Serve with the crispy potatoes and a green salad.
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