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Sunday, January 18, 2009

The Weekly Post

In recognition of the famous mustard, Maille, Alan from Broke has sent in the following recipe:

Pork Chops with Grain Mustard

This is a really simple dish to prepare. The grain mustard and yoghurt give a tangy lift to pork chops which can be a bit dry and boring on their own.

Pan fry 2 thick, continental pork chops in olive oil and a little butter until almost cooked but still a bit pink in the middle. Set aside to rest for five minutes under foil or in a warming oven while you make the sauce.

In the same pan the chops were cooked in; add three tablespoons of Maille’s grain mustard, 2 tablespoons natural yoghurt and 3 tablespoons of double cream and a good grind of black pepper. Gently warm sauce but do not allow it to boil. Pour over chops and ENJOY!

Note: If Maille is not available use Coleman’s - named after that great fellow called Ross!

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