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I spotted this recipe in a book called 'Cooking the Wirral Way', the Wirral being the area where I grew up in England. Recipes were donated by local people, and a number of copies printed to raise money to help fund the maintenance of a beautiful walk along old railway tracks that have been grassed over. The pork chops go really well with mashed or fried potatoes and fried aubergines.
SERVES 2 Preparation Time: 15 Minutes |
| 2 pork loin chops | 4 teasp brown sugar |
| 1/2 red pepper, sliced | 1 medium eating apple, sliced |
| 1 medium onion,sliced | 1/2 chicken stock cube |
| 2 teasp dry English mustard powder | 1 medium glass white wine |
| 2 cloves garlic, sliced | 2 tblsp cream |
Lay the pork chops out on a board and spread 1/2 teaspoon of dry mustard powder over each chop. Sprinkle 1 teaspoon sugar on the top of each chop.
Heat a little oil in a medium frying pan, and place the chops in, mixture side down. When they have cooked and turned brown on the underneath, spread the rest of the mustard powder and sugar over the top surface and then turn over, and continue to fry. Add the vegetables at this point, turning occasionally to prevent sticking. Crumble in the stock cube and the white wine and stir until the sauce is reduced and thickened slightly.
When the pork and vegetables are cooked through, stir in the cream to warm, but don't let it curdle.