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.

20121030-223938.jpg

20121030-223948.jpg
Season them with pepper and cover them with Dijon mustard.

20121030-224040.jpg
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.

20121030-224200.jpg
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.

20121030-224326.jpg
Et voilĂ : your pork chops are ready to serve. I served them with boiled potatoes and Swiss chard. Delicious!

20121030-224523.jpg

20121030-224530.jpg

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.

20120614-083108.jpg
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.

20120614-083406.jpg
To the mushrooms I then added 1 cup of water and 2 generous tablespoons of mustard. I used my home made mustard, of course!

20120614-083655.jpg
At this stage the recipe tells you to add 1 cup of double cream cheese. I swapped it for 1 cup of heavy cream.

20120614-083831.jpg
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.

20120614-083955.jpg
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.

20120606-225258.jpg

20120606-225317.jpg

20120606-225342.jpg
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.

20120606-225627.jpg

20120606-225648.jpg

20120606-225709.jpg
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.

20120606-225945.jpg
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!

Create a free website or blog at WordPress.com.

%d bloggers like this: