Friday, December 12, 2014

Mustard Pork Chops

Perfect Pairing:  Sweet Potato Gnocchi and Roasted Brussels Sprouts with Cranberries and Pecans

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When I ran across Nigella Lawson’s Mustard Pork Chops recipe I knew I needed to make it pronto.  It is a great cold weather dish with few ingredients that comes together in minutes.  

I made just a few changes to the original recipe.  I used three pork chops instead of two, and seasoned them with salt and pepper before searing in the pan.  Before deglazing the pan I added one sliced onion and cooked until soft and caramelized, then added the sauce ingredients (hard cider, mustard, and a touch of cream).  I bumped up the amounts of mustard and cider to make a little more sauce.

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Nigella recommended serving the chops with gnocchi.  Of course you could keep the prep super simple and use store-bought gnocchi, or you could make your own!  I had always wanted to make gnocchi so this seemed like the perfect time.  I used this sweet potato gnocchi recipe from Richard Blais (Top Chef and Food Network fame).  I followed the gnocchi prep only and used the pork chop sauce to top it off.  I will definitely make these again and use the full recipe with the brown butter sauce because that sounds fantastic. 

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They ended up being pretty easy to make and kind of fun!  I found that a bench scraper was the best tool for the job.

To round out the meal I roasted brussels sprouts (using this method, minus the vinegar) and tossed in handfuls of pecans and dried cranberries for the last few minutes in the oven.  Pretty and yummy.

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It was a pretty fantastic meal!

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