When I am not torturing my husband with foreign food (read pasta here) and chocolate (men!!), I am indulging his meat and potatoes heart.
He grew up during the war and is never happier than when I set a stodgy meal in front of him . . . he is actually one of those rare birds that has fond memories of old school dinners.
Give him a plate of boiled cabbage and stewed beef, with some carrots and potatoes for dinner, along with a big bowl of spotted dick and custard for dessert, and he is over the moon!
Difference being that I don't cook my vegetables to death like they used to in the olden days. I have a very old cook book and they actually recommend cooking most vegetables for 25 to 30 minutes, if you can believe it! Blah!!
One of his favourite things is pork chops. He just loves pork chops. We don't have them very often but when we do, I like to prepare them in a delicious way. Delicious doesn't have to be complicated or hard. This is a quick and easy way to make them seem really special.
Tender pork, all crisp on the edges and moist in the middle, served with a deliciously tangy mustard and cornichon sauce. Of course it is the butter that you whisk into the sauce at the end which gives it that fabulous flavour and smooth and glossy finish . . .
But we won't think about that will we. We shall just enjoy them for the rare treat that they are.
A quick and easy way to make pork chops extra special.
6 bone in pork chops, about 3/4 inch thick
(I like the rib ones)
fine sea salt
100g of butter ( a scant 1/2 cup [.44 cup])
3 onions, peeled and finely chopped
100ml of white wine (1/3 cup)
2 TBS Dijon mustard
100g of small cornichons, sliced (about 1/2 cup)
Trim the chops so that there is not too much fat on them and then season them well with some fine seasalt. Melt about 1/3 of the butter in a large skillet until it begins to foam. Add the chops and cook for about 12 minutes per side, until golden brown all over and the juices run clear. Remove to a heated plate and keep warm.
Add the onion to the pan drippings and saute over gentle heat, being careful not to brown them. Pour in the white wine and increase the heat. Reduce the sauce by half. Whisk in the mustard. Reduce the heat and then whisk in the remaining butter, bit by bit to form a smooth glossy sauce. Stir in the cornichons. Spoon over the hot chops and serve immediately.
Sharon, I have that recipe for Madame Benoit's Maple Beans with Apples that you asked about. E-mail me and I will be glad to send it to you! mariealicejoan at aol dot com