16 September 2012

* Pork and Mustard Casserole

Pork and Mustard Casserole
Growing up, I watched my mum get tied to the kitchen virtually every Sunday of her life - cooking a roast dinner. Even in the height of Summer, when the entire family would be milling around, intermittently helping and hindering between bouts of sitting in the back garden, soaking up the sunshine, getting merry on whatever wine or lager dad had managed to get on special in Somerfields.

The only time she didn't cook a roast, was when dad did a barbecue. Which was always an experience - we grew up believing that barbecued meat was supposed to resemble the coals it had been cooked upon.

Mum was quite happy to cook a roast - most of the time - but it was something that I saw as not being her choice - so more often than not, I choose not to cook a roast dinner on a Sunday... but just occasionally I crave a simple dinner with meat, potato and vegetables.

Neil appreciates it when I have these cravings.

Man cannot live on pasta alone.

Well. Mine can't.

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Serves 3

Prep time - 10 minutes
Cooking time - 45 minutes

You will need
A large frying pan/skillet with lid
OR a flame proof casserole

1 tsp olive oil
3 boneless pork loin chops
1 large onion - sliced
100g chestnut mushrooms - chopped
1 apple - peeled, cored and chopped
1 bay leaf
1 tsp sage
150ml chicken stock
1 tsp Dijon mustard
1/2 tsp wholegrain mustard
1/2 tsp English mustard
75ml double cream
salt and freshly ground black pepper

Heat the oil and gently fry the pork in the pan until beginning to turn golden. Remove the pork and set aside. Add the onion to the pan and cook until softened, then add the mushrooms and cook for 5 minutes.

Stir in the apple, bay leaf, sage and stock. Bring to the boil. Reduce heat, cover and simmer for about 5 minutes, before returning the pork to the pan. Cook for a further 15 minutes - making sure to stir it occasionally. If the apple pieces are holding their shape - squish them to thicken the sauce.

Remove the pork chops from the pan and keep warm. Mix the mustards and cream together in a bowl and season with salt and pepper. Pour into the pan and increase the heat. Boil gently for about 5 minutes or until the sauce has thickened.

Serve with creamy mashed potato and vegetables.

Tuck in.


  1. Thanks Abbe! I fancy myself as being a good judge of recipes, and this one sounds wonderful! I'll be making it for sure!


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