A few months back, I wrote a little story about one of our lunchtime adventures in France. One that included a fly in the wine, strong men eating with Opinel knives and garlicky pork chops. It was quite an adventure, but it inspired me to create a slightly different version of that dish, one that is quite popular in France and one that shines with its rustic French simplicity. Here is the recipe. Don’t forget to see how I made them on my YouTube channel (and please subscribe!).
Pork Chops in Mustard Cream Sauce
Serves 2
- 1 tbsp mild olive oil
- knob of butter
- 2 pork chops
- salt (preferably fleur de sel) and freshly-cracked pepper
- 1 fat garlic clove, finely sliced
- 125 ml dry white wine
- 3 tbsps single cream
- 2 tsps Dijon mustard
- freshly-chopped parsley
Heat the oiland butter in a frying pan and season your chops on one side with salt and pepper. Fry them for about 3 minutes on one side, flip them over, season and give them the same time on the other side. Take the meat out of the pan and add the wine, making sure to scrape up any bits left at the bottom. Return the meat to the pan, cover and give them 5-10 more minutes, depending on their size. Plate the chops and stir the mustard and cream into the pan juices. Pour the cream sauce over the pork chops and garnish with chopped parsley. Delicious with a green salad, fresh bread and a bottle of Chardonnay or a fruity Pinot Noir.