Ok, so Nancy lives on the emerald isle, and when I think of Ireland, I think of nasty stuff like stomachs and potatoes. This has none of that. What it does have is some flavor. It is off the hook good!
4 loin pork chops
60 ml (4 tbsp) Moutarde de Meaux or any other coarse-grained mustard
2.5 ml (1/2 tsp) ground ginger
1.5 ml (1/4 tsp) freshly ground black pepper
1.5 ml (1/4 tsp) salt
30 ml (2 tbsp) olive oil
150 ml (5 fl oz) soured cream
parsley sprigs, to garnish
1. Leave the chops to come to room temperature.
2. Mix together the mustard, ginger, pepper, salt and 1.5 ml (1/4 tsp) of the oil.
3. Spread one third of the mustard mixture over the chops on one side only. Heat the remaining oil in a large frying-pan over moderate heat and place the chops in the pan, uncoated side downwards. Cook for 7-10 minutes.
4. Turn the chops over and cook for another 7—10 minutes. Meanwhile spread the upturned cooked sides of the chops with another third of the mustard mixture.
5. Once cooked, remove the chops from the pan and keep warm on a heated serving dish. Stir the soured cream into the juices left in the pan. Mix in the remaining mustard mixture and heat through over a low heat for one minute, stirring well, then pour over the chops. Garnish and serve.
On this recipe I come out with 2.5NC per serving of sauce. Hope you enjoy it – it’s one of my favourites, even from before the Atkins days 😉