Sunday, April 01, 2007
Braised pork chop with mustard and apple sauce
There was some cabbage and some creminis left in the fridge. So I thought I'd use them up in another dish. It was a grey rainy day in Brooklyn, so I thought about something meaty and sweetly satisfying. I grabbed a couple of pork chops with bone in and a flagon of unfiltered apple juice, put some sounds on and got down to business.
You will need, for two hungry dudes:
2 pork chops with bone in (try and get ones with some delicious fat on too)
salt and pepper
mirepoix - finely diced onion, carrot and celery, about half a cup each
3 cups unfiltered apple juice (I used Martinelli's)
1 cup of white wine
1 cup of good beef or chicken stock
A good dollop Colman's mustard
a handful of cremini mushrooms
half a cup of heavy cream
Firstly, on the subject of Colman's mustard, I have a big problem with my ex-favourite chef, Daniel Boulud, who swears that it's the only thing the English do well. What an arsehole. I wonder if he's ever been to England?
OK, so season and brown the chops in hot oil. Remove to a plate somewhere warm. Add the mirepoix and sweat for about 7 minutes. Add the liquids, put the chops back in the pan making sure that the meat is completely covered. Lid on, cook for about 30 mins. Don't overcook. The blunt end of a teaspoon should just about leave an impression the chop when pressed. Remove the chops and keep warm. Throw in the fungi and lid on, cook for another 10 mins. Remove to the same dish as the chops and keep warm. Lid off, add the cream and then reduce the sauce until it coats the back of a spoon, it should shine...
I served the chops over savoy cabbage, with the creminis scattered around the plate, the sauce spooned over and around the meat and a few scalloped spuds too.