I had a couple of chops in the refrigerator that I picked up at the butchers the other day. Nice thick free range chops. We don't eat red meat very often, so when we do I like to make sure it's the good stuff.
And of course because it costs more I like to prepare it in a tasty way. I would hate to ruin any of it. It goes without saying that I have my favourite chef's when it comes to tasty recipes. Delia Smith and Mary Berry for baked stuff . . . Gary Rhodes, Jamie Oliver . . . and Nigel Slater when it comes to everything else. I also like a little bit of Bill Granger thrown into the mix. All great.
You can keep Gordon Ramsay and the rest. Their work doesn't really appeal to me. Of course my all time favourite is Nigel Slater (as I have told you before, I know.) I can't stress it enough . . . he cooks like I do and he cooks like I want to eat.
His recipes are so basically good that you can use them as a basis for other things. For instance today with these chops. His recipe looked fabulous, but I didn't exactly have everything he was calling for . . . so I took his basic premise . . . and I switched it up with what I did have to hand.
I didn't have any cream and so I thought about what I might have that was in the fridge and that would give the same rich and creamy result and I came up with Herb and Garlic Boursin cheese. It worked perfectly. Of course it is a little more solid than cream and so I added some chicken stock to slacken the sauce a bit . . .
My cornichons had baby pearl onions in the jar and so I threw in a handful of them as well. Magnifico! What a beautiful sauce! It went beautifully with these chops and with the mash. It was mellow with just a bit of a bite and some lovely crunch and tartness from the cornichons, which went beautifully with the pork and the mustard . . . and of course the boursin cheese made for a bit of richness which was just wonderful.
I ended up with a fabulously delicious supper dish for two. You could easily multiply this up to larger amounts. I do hope you will give them a try. Bon Appetit!
*Mustard and Garlic Sauced Chops*
(Look at that moist chop!! Soooooo good with that sauce!)
This goes fabulously with mashed potatoes and a green vegetable if desired.
Note: Cutting the fatty edge of the pork chops at regular intervals helps them to lay flat when you are cooking them, and allows for a much more even colouring when you are browning them!