Baked Pork Chops

Today’s recipe is dead easy but very effective: pork chops covered in onions baked in the oven.
For 3 people I used 4 pork chops.


Season them with pepper and cover them with Dijon mustard.

Arrange them in an oven proof dish and cover with 2 sliced onions and 2 sliced cloves of garlic seasoned with olive oil, salt and pepper.

Now bake it in the oven for 20 minutes at 225C. Then add a sauce made from 2dl cream and 1dl veggie broth and bake for a further 10 minutes.

Et voilĂ : your pork chops are ready to serve. I served them with boiled potatoes and Swiss chard. Delicious!




Danish meat sauce

This post is half a day late because I was immersed in the Euro 12 football matches yesterday. The Danes were battling Portugal and then Germany chased the Dutch across the field.
I wanted to cook a recipe from
one of these countries and in a ‘Danes in Germany’-forum I found a recipe for pork filet in mustard sauce.
My supermarket did not have organic free range pork filet so I used cut up pork.

I covered the pork in flour seasoned with salt and pepper and fried it in a pan in a little olive oil.
When it was nicely browned on all sides I put it aside and fried 250gmushrooms, 2 onions and 1 clove of garlic in a little olive oil as well.

To the mushrooms I then added 1 cup of water and 2 generous tablespoons of mustard. I used my home made mustard, of course!

At this stage the recipe tells you to add 1 cup of double cream cheese. I swapped it for 1 cup of heavy cream.

Then I put the meat back into the sauce, seasoned it with tarragon and more pepper and cooked it for further 10 minutes. I served it with rice and broccoli.

It is a very nice dish even though it is your old mushroom cream sauce and meat combo. The mustard definitely adds a nice touch to the sauce and next time I’ll add a bit more than only 2 tablespoons.

Lime & Vodka Mustard

I have really started enjoying making preserves and sauce to stock my fridge with. Today I adapted a recipe from my Good Food from
Ireland cookbook. The recipe is for Irish Whiskey Mustard. Since I am left with a big bag of limes I turned it into a lime and vodka mustard.
I soaked 80g mustard seeds in 5ml vodka and the juice of two limes for the day.



When I got home from work, I put the soaked seeds in a blender, added pepper, salt, a dash of vinegar, some olive oil and blitzed it all together.



It turned out perfectly. Fairly hot but with a limey zing and a hint of alcohol. It will probably work best with a strong tasting piece of meat.

And when I go and buy a nice slice of beef I’ll have to remind myself to buy some nice labels for future jars. This just looks too amateurish!

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