Pork chops, apples, caramelized onions

Oh, I’ve been thinking so much about this recipe lately, can’t believe it’s actually here. These lovely pork chops featured once one of the MasterChef Romania judges’ blog and I swear they were delicious; all the guests who got to taste them are still alive and well, they could confirm. I think… Anyway, pork chops!

In order to feed 4 people (or a really hungry boyfriend) you’ll need 4 pork chops, 4 apples, 2 onions, 200ml cream, 50g wholegrain mustard, 150ml chicken broth, fresh thyme, olive oil, salt, pepper. 

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About the chicken broth.
I really love the one you can make at home, I am not really a fan of the ones you can buy from the supermarket, but hey!, we’re all lazy in here. 🙂 For this recipe I prepared mine home, using the wings, neck and breastbone of a chicken, an onion, one carrot, one parsnip, a small celery, salt, 1000ml of water. Put all of them together in pan and let them boil low for about an hour. 

Preheat the oven to 230°C then spend an hour or so looking for that only fucking pan you know you can also put in the oven. When you find it, pour yourself a glass of red wine. You deserve it! Back to the fucking pan. Pour a bit of oil, season the pork chops with salt and pepper, cook them for about 3 minutes on each side, until golden-brown… ish. Remove them from the pan. Cut the apples in 6 (wedges), take out the core; then cut the onions in quarters. Cook them in the same pan you already cooked the pork chops without fucking washing it! 5 minutes will do. Remove apples and onions from the pan.

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With that lovely chicken broth you made (or bought, because you’re lazy) clean the pan. You know what I mean. Boil for 2 minutes. Meanwhile, mix cream and mustard together, then add to the pan. Boil with the soup for another 2 minutes, season, add a bit of fresh thyme.
Add the pork chops, top with apples and onions and put it in the oven for about 10 minutes. Let the thing rest for 10-15 minutes, enjoy!

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You’re welcome!

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Lamb loin chops, mustard and pistachio crust

Cut from the rump end of the loin and with the backbone chined, these chops have both loin and fillet meat and are most 20160320_144228-01[1]succulent of all the chops. At least, that’s what they say in my second favourite book, The Meat Cookbook. I know you didn’t ask, but The Catcher in the Rye is my favourite one. Moving on.

Lamb loin chops excess fat trimmed (your butcher can do this). As many as you want. I usually cook two per portion but hey!, who am I to judge? What else? Oh, mustard. English mustard (the wholegrain one will do also), let’s say 2 tablespoons, a cup of salted pistachios – you can go for the unsalted ones, 50g of butter, breadcrumbs, maldon salt, black pepper.

Ok, this should be simple. Preheat the oven at 200Âș C. Chop the pistachios, mix them with the mustard, butter, breadcrumbs, salt and pepper. Use the mixture to rub the meat, making sure it gets allover the chops.

Fry the lamb chops in a dry, hot frying pan for about 2 minutes on each side. Remove from the pan. Bake on a baking sheet for 8-10 minutes. Remove and leave to rest for 10-12 minutes. Eat!

11018167_10204489564696513_1529865084559681156_n You’re welcome!