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Inspired by Pig Cat's recent contributions, I thought I'd pass on a recipe too. This one is a quick and easy upgrade for pork chops, and is shamelessly stolen from the wonderful Sophie Grigson. Serves 2.
2 pork chops, about 3/4" thick
Oil
Salt 'n' Pepper
For the crust:
1 oz breadcrumbs
1 oz grated strong Cheddar
1 tablespoon Dijon mustard
A dash of oil.
Heat the oven to 170C; trim the excess fat from the chops. Mix all the crust ingredients together to form a thick paste. Brush the chops with oil and season, then put them in a suitable dish and bake for 15 minutes. Remove them from the oven, turn them over and spread the top sides thickly with the crust mixture. Return to the oven for 10-15 minutes until browned. Et voila.
The crust keeps the meat tender and moist, and the mustard is by no means overpowering. In common I think with many people here, I like meat to be of good quality and from animals raised in decent conditions; if not I'd just as soon not bother. We are very lucky with our local butcher, and make a point of supporting him.
2 pork chops, about 3/4" thick
Oil
Salt 'n' Pepper
For the crust:
1 oz breadcrumbs
1 oz grated strong Cheddar
1 tablespoon Dijon mustard
A dash of oil.
Heat the oven to 170C; trim the excess fat from the chops. Mix all the crust ingredients together to form a thick paste. Brush the chops with oil and season, then put them in a suitable dish and bake for 15 minutes. Remove them from the oven, turn them over and spread the top sides thickly with the crust mixture. Return to the oven for 10-15 minutes until browned. Et voila.
The crust keeps the meat tender and moist, and the mustard is by no means overpowering. In common I think with many people here, I like meat to be of good quality and from animals raised in decent conditions; if not I'd just as soon not bother. We are very lucky with our local butcher, and make a point of supporting him.