On Wednesdays I like to cook up something quick and easy but really tasty! It is that part of the week when you just want to either put your feet up and relax or get out and do something fun. So the mid-week meal series I will bring you, will have you enjoying your evenings without spending too much time cooking or cleaning!
Pork Chops are amazing, they cook quickly and take on flavours really well, for me apple, pork and mustard are a winning combination, they are my favourite sausages and this dish is even better because you really get the full flavours
Pork chops are a good meat choice because they are low in saturated fat but high in protein. A problem a lot of people have is that they find pork chops to be very dry, this is from over cooking them. I know we used to be told to fully cook pork but you should actually cook pork until it’s medium or even medium rare, it should to be juicy and pink inside, they are far more delicious this way.
I find the best way to cook them is to pan fry them for a few minutes on each side, then to put them in a pre heated oven and finally to tent them in your tin foil when you take them out, to gently finish cooking. By doing it this way you lock in all the taste but keep them nice and moist.
I cooked the apples in the same pan I had fried the pork chops in, which picked up all those lovely flavours but if you would like it to look a little cleaner then you can (if you really want) fry them in a separate pan as then can pick up a few crispy flecks but otherwise get them in the same one!
This dish only takes about half an hour and it is a nice alternative to chicken, you can change-up the flavors, just have a go at some different marinades and cook them in the same way. My friend made some orange and ginger pork chops and they were very tasty, you could also try apple sauce and dairy free cheese, I bet they would be nice.
- 2 Pork Chop loins
- 3 tablespoons of Dijon Mustard
- 2 teaspoons of minced garlic
- 1 tablespoon of olive oil (extra for frying)
- 4 Sprigs of thyme (2 finely chopped)
- ½ a tablespoon of cayenne pepper
- ½ tablespoon of brown sugar
- 1 tablespoon lemon juice
- 1 apple cored and sliced
- 1 tablespoon of Dairy Free butter
- Salt & pepper
Pre-heat oven to 400°f, season a baking tray with olive oil, salt and pepper and 2 thyme sprigs. In a bowl mix together the mustard, oil, chopped thyme, minced garlic, cayenne pepper and season. Add the pork chops to the marinade and fully cover.
In a hot pan over a medium heat, pan fry for 3 minutes each side then place pork chops on the baking tray and put to one side.
Add sliced apples, butter, brown sugar and lemon juice to frying pan cook till light golden brown then spoon over the pork chops and place in the oven for 4-5 minutes.
Remove the pork chops from the oven and tent the tinfoil for 8 mins. Serve with boiled new potatoes and corn on the cob and enjoy.