the Best Way to Cook Pork Chops | Fool Proof Method

How to cook perfect pork chops at home! All of John's tips on getting restaurant quality chops at home...we know they can seem daunting but with a few clever tricks, you'll master it in no time. We showed you our recipe for the smoothest creamiest mash last week and we would pair our pork on a bed of mash with lashings of our creamy mustard sauce. If you have any questions about the recipes, please let us know in the comments! Happy eating, John and Lisa x


Serves 2
Ingredients:

4 tbsp light olive oil
Generous pinch of Maldon sea salt flakes
2 large pork chops
Salt
50g butter, to baste

For the mustard sauce:
200ml double cream
120g Dijon mustard

Lemon to serve

Method:
Score rind.

Oil pork and season.

Heat a large frying pan add a little more oil and cook for 4 minutes until the edges of the pork are browning . Add the butter and give a baste. Take from the pan and leave to one side.

The pan juices will make a great sauce, so return the pan to the heat and add the cream and the mustard and give a stir and bring to a simmer for a 20 seconds , swirl don’t stir. .

Serve the mash in the middle of the plate, place the pork on top , serve the sauce on the side.


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