OK
Inspired by a lot of people's love of Bacon and other pig meat in general, I decided to opt for pork for dinner and very nice it was too.
Pork Chops infused with Thyme jus served with Roasted Potatoes and Chestnut Mushrooms.
INGREDIENTS:
(to serve 2)
2 Large lean Pork Loin Chops Maris Piper Potatoes Chestnut Mushroom Fresh thyme (dried will do) Sea Salt and Ground Black Pepper Touch of Olive Oil REAL butter Garlic (as much as you like)
METHOD
Peel and cut potatoes into even sized pieces, bring to boil, simmer for up to 10 mins and drain. Meanwhile, heat a tablespoon of oil in a roasting tin.
AT the same time, dry fry the chops in a griddle pan with some salt, pepper, thyme and a 'touch' of olive oil and garlic to stop initial sticking. Turn once until sealed.
Give the potatoes a good toss in the pan and transfer to the roasting tin, the oven should be at least 200c. Transfer the chops to an ovenproof griddle pan and place at the bottom of the oven.
Once nearly cooked quarter the mushrooms and fry in a knob of butter with some garlic (if preferred) and plenty of salt and garlic if preferred.
Heat the plates and serving dishes..............and serve with some Cream & Black Peppercorn sauce.
Lovely.
COOKS TIPS
If you don't have a griddle pan : those of you in the North, a tin bath will be ideal. Those of you in the South, will no doubt know a man who can.
HEALTH WARNINGS
Whilst Pork is considered a 'white' meat and therefore is considered 'healthy', like most things, too much in excess is not good. Basically, it can 'bung' you up.
THRIFTY TIPS
If the above applies, and herbal and/or natural remedies, such as prune juice, don't hit the spot, then try mind over matter. All you have to do is sit on the big white telephone, and imagine you are talking to 'Alan' from Bristol. This has an immediate effect - you empty your bowels and he shuts his mouth!
Happy Eating.
Tune in next week when we will be finding out how to make the best out of your leftovers!
northern person
