I’ve had the Nigella Express book for about three years now and this is the first time I’ve cooked anything from it. I was trying to work out why I rarely use Nigella’s recipes for meals and I realised it was because her recipes have very few vegetables included or recommended. The other reason I suspect is because many of her meal recipes require you to buy all the ingredients as they aren’t store cupboard staples.
Her recipe for Mustard Pork Chops however is simple and I had most of the ingredients. I doubled quantities as I was cooking for 4 and I’ve included the sugar snap peasm salad and gnocchi in the instructions although obviously you can do veg of your choice. This was perfect for a mid week dinner and a recipe I’ll definitely make again. My teen boys were interested i knowing what the gnocchi was as this is the only time we use it and they were very definite that they liked it.
- 4 pork chops
- 1-2 tbsp garlic oil
- 250ml cider or white wine
- 2 tbsp grainy mustard
- 150ml double cream
- 500g gnocchi
- 1 pkt sugar snap peas
- 1 pkt rocket
- 1/2 lemon
- Parmesan shavings
- Cut the fat or rind off the chops, and then bash them briefly but brutally with a rolling pin between two pieces of clingfilm to make them thinner.
- Heat the oil in a heavy-based pan and cook the chops over a moderately high heat for about 5 minutes a side. Remove them to a warmed plate.
- Whilst these are cooking rinse the rocket and put into dish, squeeze lemon juice over it and sprinkle parmesan shavings on top
- Start the gnocchi cooking just before you start the sauce
- Pour the cider/white wine into the pan, still over the heat, to de-glaze the pan. Let it bubble away for a minute or so, then add the mustard and stir in the cream.
- Let the sauce continue cooking for a few minutes before pouring over each plated pork chop.
- Throw the cooked gnocchi into the sauce pan to absorb any spare juices before adding them to your plates.