Pork and mustard is a classic combination.
Ingredients
Serves 4
For the pork:
- 4 pork chops
- 1 onion, diced
- 2 cloves of garlic, minced
- 200ml chicken stock
- Dash of red wine vinegar
- 1 tablespoon of Dijon mustard
- 50g butter
- 1 tablespoon of wholegrain mustard
- Dash of Worcestershire sauce
- Olive oil
- Salt and pepper
For the cabbage:
- ½ head of green cabbage, shredded finely
- 50g butter
Method
- To cook the pork, heat a large pan or shallow casserole dish over a medium–high heat.
- Season the chops with salt and pepper, add a little oil to the pan, and sear the pork for two to three minutes on each side until golden. Remove the chops and set them aside.
- Reduce the heat slightly and add the onions and garlic, allowing them to soften before stirring in the stock, red wine vinegar, and a spoonful of Dijon mustard. Let this mixture reduce by half, then return the pork to the pan with a knob or two of butter.
- Keep the heat low to medium and cook gently for about 10–12 minutes, checking that the pork is fully cooked through. Remove the chops to rest while you finish the sauce.
- Increase the heat a little; there should be enough liquid for the base of the sauce, but add a splash more stock if needed.
- Whisk in another knob of butter and a spoonful of wholegrain mustard, cook for a minute, season well, and finish with a dash of Worcestershire sauce.
- For the cabbage, bring a large pot of salted water to the boil. Add the cabbage and cook for two to three minutes, then drain well. Toss the cabbage in a pan with butter and season to taste.
- To serve, place the cabbage at the centre of the plate, lay a pork chop on top, and spoon the mustard sauce over the meat.
Chef's tip:
- When cooking meat, think of it in three stages. First, remove it from the fridge 10–20 minutes before cooking to take off the chill.
- Second, focus on the cooking process itself.
- Third, always allow the meat to rest afterwards so the juices redistribute evenly, keeping it moist and flavourful.
