Pork Chops And What You Can Do With Them

Fortunately chops are still relatively cheap to buy and most of the recipes using them only take a half-hour at most. All these recipes are for 4 people but adjust the amounts to suit the numbers. I can only manage one pork chop myself.

The basic ingredient is of course the pork chop:-

 4 * 1/2-inch-thick rib pork chops with the bone preferably left in although I’ve seen them without. I leave the fat on just for extra flavour but don’t be concerned if this has been removed as it just becomes a pork steak.  If you are cooking in a sauce as with the recipe for a leek and mushroom sauce you may have a slightly soft fat layer. I think this can be removed under the circumstances otherwise make sure this is well fried.

Pork Chops Au Poivre

Pork chops are turned into something a bit special when they become crusted with a salt and peppercorn dressing. They are extremely delicious when pan fried in a skillet or pan. The brandy or sherry infused cream just adds to the richness. Best served with roast potatoes or a mash of potato and some green vegetables like broccoli or thin beans. I think runner beans are great here too.

For 4 people. Preparation takes about 20 minutes although expect 25 in honesty.

Ingredients:

• 2 tablespoons vegetable or olive oil for frying. (Can use cooking spray to reduce oil content if needs be).
• 1/4 cup medium-dry (amontillado) or cream Sherry or a slightly smaller amount of cognac which is traditional.
• (optional) 1 medium shallot – finely minced or sliced
• 1/3 cup double cream (heavy cream) or sour cream which can be reduced fat if you want to save the waistline
• 1 tablespoon black peppercorns
• 1 teaspoon salt

Preparation:

1. Crush the peppercorns by gently pounding once or twice in a mortar. Add a ¼ tsp of salt to this mix.
2. Pat chops dry with a paper towel and sprinkle both sides evenly with the peppercorn mix.  Rub and press to get the mix to stick to the sides of the chops.  
3. Heat 1 tablespoon of oil in a wide 12-inch heavy frying pan or skillet over moderate heat until hot but not smoking.
4. Cook just 2 chops per session, turning over once, until browned and hopefully glistening, and just cooked through. This takes 4 to 6 minutes total.
5. Transfer to a plate and wipe the pan down.
6. Cook remaining 2 chops in remaining tablespoon of oil in the same manner, transferring to plate.
7. Leave the pan with the fat residue in it for the sauce.
8. Reduce the heat for the sauce. Add the shallot and start gently frying with some stirring for a minute until it is looking translucent. For some the shallot is not always needed but it does add flavour like onion gravy
9. Add the booze (sherry, brandy etc.) and gently boil to let it reduce by half. Scrape any brown bits away but with the shallot. It takes about 3 minutes for a good reduction.
10. Remove the pan or skillet off the heat. Add the cream and if there are any meat sauces left, just stir those in too. It might need a boil if the sauce is too thin because it will thicken with the heat. Add a small pinch of salt if needed.
11. Serve with the pork chops.

Pork Chops With Leeks And Mushrooms

Serve with beans, mash or boiled potatoes. Seems to serve as excellent comfort food.

Ingredients:

• About 2 tablespoons of vegetable oil
• 1 small onion or a couple of shallots which are finely sliced
• 1 medium sized leek – sliced
• 160g chestnut mushrooms although white are also good, make sure these are sliced too.
• 1 glass of white wine
• 150ml of heavy cream (double cream) or for the healthier, some crème fraiche
• 1 heaped tsp Dijon mustard
• Salt and pepper
• Chopped tarragon – as much as can be stripped off a stem which is usually a handful. I find I cannot grow enough to satisfy my craven pork chop needs.

Preparation:

1. Heat the about 1 tablespoon of oil in a 12-inch skillet or pan and brown the pork chops on both sides. Remove from the pan and keep for later. It takes about 6 minutes max. on both sides.
2. Add the sliced onion to the juices  and fat in the pan. Fry these for a few minutes on a medium heat until they look golden and almost melted. Add the sliced mushrooms and leek.
3. Cook for 10 minutes. If you have a lidded pan, just cover it other wise I use a wok lid which never seems to fit exactly (never mind). Check both mushrooms, leek and onion are browning but not charring.
4. Add the white wine and turn the heat up.
5. Simmer until the sauce thickens. Takes about 3 to 5 minutes.
6. Add the cream, tarragon, mustard, salt and pepper.
7. Keep simmering and then put the pork chops back in the pan. If you have enough sauce, just let them bathe in it.
8. Place the lid back on and keep cooking for between 6 and 10 minutes. Check the chops are cooked through. 
9. Season to taste.