Jan 20 2008
Hearty Winter Supper
On a cold and windy winter’s night you need something hot, meaty, and with a little kick to warm the belly and soothe the soul. This did the trick nicely.
- Mustard Pork Chops
This dead straightforward meal made for an excellent Friday night supper. I picked up the chops from the butchers near my work on the way home (Pigs from Garvald, and outdoor pigs too) and so felt all pious for my local sourcing.
The recipe called for some cider, but was very quick to cook, so I portioned off the required cider and then Dougal and I headed to the living room for crunchies (sea salt and balsamic vinegar crisps) and the remainder of the bottle. Very civilised!
After a relaxing chat, we headed to the kitchen and put tea together. I’d pre-sliced my courgettes and crushed some garlic (in the absence of having yet made any Garlic Oil) so once we started, the food was on the table in 10 minutes.
I loved this dish; the mustardy creamy meat with the stodgy gnocchi and the contrast of the courgettes (although in retrospect I’d have loved some salad or peas in addition- I just can’t get enough veg). I suspect Dougal didn’t like the gnocchi so much, he’s not enjoyed them in the past and I don’t really know how to cook them. Still, quick and easy- you could stick some rice in the oven before going for drinks and it would work equally well. Will probably find itself repeated!
That looks absolutely delicious. SH doesn’t like mustard so I doubt I will ever get him to eat this but I would. I think I’m going to have to buy me this book. Was it your choice to use gnocchi with it, or does it say that in the recipe? I’ve not seen gnocchi used in this way before - only in Italian sauces (Gnocchi alla Sorrentina, actually in Sorrento, was the Best Thing Ever). Cooking it, well it needs very little - just until it floats which is usually less than 3 minutes.