I felt compelled to cook something exciting yesterday — perhaps a dish we don’t eat very often.
I have always loved pork chops. My mom used to make them crumbed when I was younger and it was to die for! So, last night I thought I’d experiment with my own non-crumbed version of that delicious childhood favourite to create a hearty supper.
Who’s hungry? Vincent, our housemate Roan, and I so this recipe serves three people. And there will be leftovers too!
- 6 pork loin chops
- 8 potatoes, peeled and quartered
- 2 red onions, chopped
- 300g green beans, cut in half
- 800g roast veggies, cubed
- 2 tbsp herbs of providence
- 1 tbsp dried parsley
- 400 ml chicken stock
- 300 ml milk
- 100g butter
- 2 tbsp Dijon mustard
- 2 tbsp basil flavoured olive oil
- salt & pepper
Add the potatoes to a boiling pot of water to cook for about 20 minutes, or until soft. Add some salt.
Preheat the oven to 180 degrees Celsius. Drizzle basil falvoured olive oil over your veggies and sprinkle some herbs, salt & pepper on top. Mix well and pop it in the oven for 20 minutes.
Before you prep your pork, get a big glass of red wine to accompany you. Last night I had Namaqua’s Merlot.
Melt 35g butter in a saucepan or frying pan that can take all 6 pork chops. Once the butter has melted, season your pork chops with salt and lots of pepper and place it seasoned side down in the hot frying pan, then season the top too.
Cook 5 minutes per side.
Take them out and let them rest somewhere warm.
Add your chopped onions to the buttery pan.
Add the stock and herbs.
Let it reduce for 5 minutes, then stir in the mustard and season with salt & pepper.
Cut the fat off the chops and put them back into the pan to finish cooking in the sauce for another 5 to 10 minutes, depending on how well done you like your pork. Turn the chops to cook each side evenly.
By now, your potatoes and veggies are cooked. Drain the potatoes, then add the rest of the butter, milk, salt & pepper to the pot and get mashing. Add more milk if it’s too lumpy.
Dish up and dig in!