Wednesday, October 3, 2012
Pork Chops in Calvados Creamed Mustard Sauce
In a hot skillet add a drop of Olive Oil and a good knob of butter then put in your chops, at this size they take not much more than a minute each side, you want them to take on some colour. Then add around half a glass of Calvados and flambé.
Stir it in with a wooden spoon and take off the heat before adding a glug of Single Cream and stir that in.
Serve on a plate with a scattering of chopped fresh Parsley. The mustard creamy sauce compliments the Pork beautifully. I served with a Potato and Vegetable bake, really Delicious brings your Pork Chops to life. If you haven't got Calvados, Cider or White wine would suffice.