Piquant Pork Chops
Piquant Pork Chops - MS Word document for downloading
Trust me, this is a lovely dish. It comes from “The Dairy Book of Family Cookery”, (published in 1983!). I tried it for the first fairly recently and was quite intrigued by the unusual combination of ingredients. Just before I started this blog, I gave the recipe to a couple of friends. I think both thought I was teasing when I said it was delicious. They soon realised I wasn’t and this has now become a firm family favourite. You can’t really taste the mustard, even though it sounds like a lot. Children eat it happily, (particularly if they don’t know it’s there!)
Serves 4
I’d used all the mushrooms in the Soup so didn’t have any to fry to go with this! To begin to make room for Christmas foods, I wanted to use up some frozen Broad Beans which had been in the freezer for ages. They were very pleasant with the sauce, but as you can see a more colourful vegetable would have looked better in the photograph.
Preparation time: 5 minutes at the start and then 5 minutes at the end to make the sauce, fry the mushrooms etc
Cooking time: 45 minutes
You will need a flameproof dish. Read more »
brown sugar, english mustard, mushrooms, peach halves, pork
In “The Complete Book of Home Freezing”, Audrey Ellis has some wonderful recipes, which I have used for years. (Yes, it is a very old book and she was writing long before the advent of “Ready Meals”!) I adopted quite a bit of her theory “My experience has always been that multiplying the basic amount to serve your family by three, produces a quantity that is practical to cook, (unless you have a very large family). This gives you a meal to serve and two to store…” Over a period of time, you can build up quite a selection in the freezer - so you can have evenings “off” where you are simply reheating previously made dishes. This is a bonus if you are very busy or tired (as at the end of term!) or ill. On a more cheerful note, it also means you can treat unexpected visitors to your home cooking.