Home > Comfort Food Recipes > Blues Buster's > Braised Pork Chops With Onion And Mustard Sauce
Braised Pork Chops With Onion And Mustard Sauce
Ingredients
4 pork loin chops, 2cm/¾in thick
30ml/2 tbsp plain (all-purpose) flour
45ml/3 tbsp olive oil
2 Spanish onions, thinly sliced
2 garlic cloves, finely chopped
250ml/8fl oz/1 cup dry cider
150ml/¼ pint/⅔ cup vegetable, chicken or pork stock
Generous pinch of brown sugar
2 fresh bay leaves
6 fresh thyme sprigs
2 strips lemon rind
120ml/4fl oz/½ cup double (heavy) cream
30-45ml/2-3 tbsp wholegrain mustard
30ml/2 tbsp chopped fresh parsley
Salt and ground black pepper
Details
Serves: 4
Method
1. Preheat the oven to 200°C/400°F/Gas 6. Trim the chops of excess fat. Season the flour with salt and pepper and use to coat the chops. Heat 30ml/2 tbsp of the oil in a frying pan and brown the chops on both sides, then transfer them to an ovenproof dish.
2. Add the remaining oil to the pan and cook the onions over a fairly gentle heat until they soften and begin to brown at the edges. Add the garlic and cook for 2 minutes more.
3. Stir in any left-over flour, then gradually stir in the cider and stock. Season well with salt and pepper and add the brown sugar, bay leaves, thyme sprigs and lemon rind. Bring the sauce to the boil, stirring constantly, then pour over the chops.
4. Cover and cook in the oven for 20 minutes. Reduce the heat to 180°C/350°F/Gas 4 and continue cooking for another 30-40 minutes. Remove the foil for the last 10 minutes of the cooking time. Remove the chops from the dish and keep warm, covered with foil.
5. Tip the remaining contents of the dish into a pan or, if the dish is flameproof, place it over a direct heat. Discard the herbs and lemon rind, then bring to the boil.
6. Add the cream and continue to boil, stirring constantly. Taste for seasoning, adding a pinch more sugar if necessary. Finally, stir in the mustard to taste and pour the sauce over the braised chops. Sprinkle with the chopped parsley and serve immediately.
VARIATION:- For a less rich sauce, omit the cream and purée the sauce in a blender. Reheat, thinning with a little extra stock if necessary, then adjust the seasoning and add mustard to taste. This will produce a sharper tasting sauce that will need less mustard.
Energy 541Kcal/2253kj; Protein 39g; Carbohydrate 19.4g, of which sugars 9g; Fat 32.9g, of which saturates 14.1g; Cholesterol 135mg; Calcium 78mg; Fibre 2g; Sodium 88mg
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