Skip to content

Pork Chops with Mustard Sauce

July 1, 2009


Hooray we did it! Dinner for us and two friends in under an hour. I did the cooking, and my sweet husband did all the washing up (and there was tons of washing up to be done).

The menu consisted of Nigella’s mustard pork chops, buttermilk mashed potatoes, and a Waldorf salad. All turned out pretty well, me thinks. The pork chop sauce was lovely – sweet and tangy and creamy (read: apple juice, mustard and cream). And the Waldorf was yummy. I’m particularly pleased that I sliced the apples nice and thin with my super Global chef’s knife =)

Here are some shots of the raw materials:




The picture right at the top of this post is of the pork chops and potatoes, and here is the salad:


And for all you kitchenistas out there, here is the pork chop recipe, with some of my own modifications. The original recipe can be found here. (Let me know if you want the Waldorf recipe too. I got it from a colleague a very long time ago and have used it many times.)

Pork Chop with Mustard Sauce


– 4 pieces of pork chops
– 2 tbsp vegetable or olive oil
– 1 cup apple juice or apple cider (Original recipe calls for hard cider, which is an alcohol. I couldn’t find it in the supermarket and decided in the end not to use it anyway since one of our guests was expecting.)
– 1 tablespoon grain mustard
– 1/3 cup heavy cream (double cream)


(I’ve kept most of the original wording because it’s quite entertaining =)

1. Cut the fat or rind off the chops, and then bash them briefly but brutally with a rolling pin between 2 pieces of cling film/plastic wrap to make them thinner.

2. Heat the oil in a pan, and then cook the chops over a moderately-high heat for about 5 minutes a side. Remove them to a warmed plate.

3. Pour half the juice into the pan, still over the heat, to deglaze the pan. Let it bubble away for a minute or so.

4. Add the rest of the juice, and let it heat for half a minute to a minute. Then add the mustard and stir in the cream.

5. Let the sauce continue cooking for a few minutes before pouring over each plated pork chop.

No comments yet

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: