Post by wilderness on Jan 12, 2019 15:07:11 GMT -5
Creamy Pork Chop with Mustard and Apples-birdy
singlyscrumptious.com/creamy-pork-chop-with-mustard-and-apples/
This recipe is a classic and you’ve most likely enjoyed it in one form or another. However, as it is often the case when dining solo regularly, it is likely you’ve forgotten about it.
Serves 1
1 apple
1 tbsp. olive oil
1 pork chop
3 tbsp. double cream
1 tbsp. Dijon mustard
1/4 tsp thyme
A handful green beans
Put a pan and a pot of water on the hob, over high heat.
While the pan warms up, core and slice the apple in eight wedges, leaving the skin on.
Once the frying pan is nice and warm add the olive oil and fry the pork chop for 1-2 minutes on each side. Season with coarse salt and cracked pepper.
Turn the heat down to medium and add the apple. Cook for 5 minutes turning the chop and fruits half way through.
In the meantime, mix the cream, mustard and thyme in a small bowl.
Pour the cream over the pan, toss delicately and simmer over low heat for another 5 minutes to allow the sauce to reduce, thicken and darken.
During that time cook the green beans. Season the boiling water with salt and cook the green beans according to the package instructions.
Serve as soon as both are ready.
NOTES
Leaving the skin on the apple doesn’t only save you time it’s also pack with vitamins. And we definitely need all the help we can’t get to go through the cold and dark months.
LEFTOVERS IDEAS
singlyscrumptious.com/creamy-pork-chop-with-mustard-and-apples/
This recipe is a classic and you’ve most likely enjoyed it in one form or another. However, as it is often the case when dining solo regularly, it is likely you’ve forgotten about it.
Serves 1
1 apple
1 tbsp. olive oil
1 pork chop
3 tbsp. double cream
1 tbsp. Dijon mustard
1/4 tsp thyme
A handful green beans
Put a pan and a pot of water on the hob, over high heat.
While the pan warms up, core and slice the apple in eight wedges, leaving the skin on.
Once the frying pan is nice and warm add the olive oil and fry the pork chop for 1-2 minutes on each side. Season with coarse salt and cracked pepper.
Turn the heat down to medium and add the apple. Cook for 5 minutes turning the chop and fruits half way through.
In the meantime, mix the cream, mustard and thyme in a small bowl.
Pour the cream over the pan, toss delicately and simmer over low heat for another 5 minutes to allow the sauce to reduce, thicken and darken.
During that time cook the green beans. Season the boiling water with salt and cook the green beans according to the package instructions.
Serve as soon as both are ready.
NOTES
Leaving the skin on the apple doesn’t only save you time it’s also pack with vitamins. And we definitely need all the help we can’t get to go through the cold and dark months.
LEFTOVERS IDEAS
Pork chops tend to come in packs of two or more. To save time for the next meal fry both chops until step 6 and storing in the fridge for a few days. Then make this great recipe using the leftover meat.
I thought this was good but will make a few changes in the future. First, I used a MacIntosh apple which cooked down to mush. Next time, I'll use something that will hold its shape. Second, my 1/2" boneless pork chop cooked faster than I had expected. I pulled it at 145° and continued making the sauce without it. It was still cooked a little more than I would have liked. This went well with a side of a baked sweet potato from the microwave.
