I think I am developing a keen understanding of how a hamster feels in his wheel - running running, always running... but never seem to get where I need to be!
This year has just been a whirlwind and I am amazed to discover that we are already nearing the end of March. If I had to present my memories of the last three months to you as a bullet point list, it would look something like this:
- hangover
- lots of snow
- birth of Between Hemispheres
- ski trip
- my cupcake billboards
- frantic search for ski short break
- my writing in a National Geographic book
- H2Ope for Haiti
- ski weekend
- joining Twitter
- preparing my presentations for the South African food blogger conference on Sunday
The rest? Pretty much just a blur!! Which gives you an idea why I have been blogging less than I like, and not visiting my blog friends as often as I'd like.
In between all of this, we have still had to eat and I have still been cooking every night, although the recipes have fallen predominantly into the "quick & easy" category rather than complicated creations. This recipe is a weeknight standby here at Chez Cooksister and despite being quick and easy, it is one of the most delicious things you can do with pork chops. I dare you try and prove otherwise - give it a go!
PORK CHOPS IN A CREAMY MUSTARD AND CAPER SAUCE (serves 2)
Ingredients:
2 pork chops
1 medium onion, thinly sliced
a little olive oil
Old Bay seasoning (or your favourite pork seasoning)
1 Tbsp wholegrain mustard
2 Tbsp capers
100ml cream (I used double but single is also fine)
a splash of white wine
Method:
Pre-heat the oven to 180C.
Season the chops generously on both sides with Old Bay seasoning or your seasoning of choice. Heat a little olive oil in a frying pan and place both chops in the pan. Cook at medium high heat until browning on one side, then turn over and cook until beginning to brown on the other. Transfer to a small ovenproof dish and keep warm. Add the onions to the pan together with a little extra oil if necessary. Sautee, stirring frequently - you want the onions slightly brown but not burnt. If the pan gets dry, deglaze with a splash of white wine.
When the onions are soft, stir in the mustard and cream, followed by the capers. Allow the mixture to heat until it just starts to bubble, then pour over the pork chops and place in the pre-heated oven, uncovered.
Bake for about 30 minutes or until the sauce is bubbling and the chops are cooked through. Serve with brown rice and steamed French beans.
If yoou lked this recipe, you might also like my pork chops with sherried mushrooms.
joining twitter is probably most epic on this list LOL! love how creamy this looks although i am not a huge caper fan i could imagine it with maybe green olives. yum!
Posted by: Meeta | March 18, 2010 at 07:04 PM
Jeanne, these chops and method sound delicious and easy. A great weeknight meal.
Posted by: Peter | March 18, 2010 at 07:16 PM
In the quick category or not this is still a delicious dish Jeanne. I'd say it has been a highly successful year so far...much more to come your qway!!!!
Posted by: bellini valli | March 18, 2010 at 10:41 PM
I'm going to try the creamy mustard sauce!
Posted by: Franklin | March 19, 2010 at 03:15 AM
Had pork chops last night, will keep this in mind for next time.........see ye Sunday!!!
Posted by: nina | March 19, 2010 at 03:44 AM
You're so right, this year has been so full - can't believe Easter is 2 weeks away! Really looking forward to seeing you on Sunday.
Posted by: Rosemary | March 19, 2010 at 05:59 AM
This is a great recipe for pork looks delicious
Posted by: Gourmet Chick | March 19, 2010 at 08:40 AM
YUMYUM!!!! You are a busy woman. I do appreciate you and I cant wait for Sunday. It is going to be fabulous girl. Travel safe xxx
Posted by: Colleen | March 19, 2010 at 10:38 AM
My husband is not the biggest pork chop fan, but I'll try this with chicken. Looks great. Enjoy your visit!
Posted by: Adele @ WillworkforBiltong | March 19, 2010 at 03:16 PM
Quick and easy rules here too and I love mustard sauces so will try this soon. You've crammed so much into hte year already, I'm not surprised it's a blur, mine too and far less to put on my list. Looking forward to Sunday!
Posted by: Kit | March 19, 2010 at 03:52 PM
I love the capers in this mustard sauce...never thought of it before and am definitely going to try it.
I thought the bloggers conference had happened...seems I'm completely wrong...in which case...Good luck and have loads of fun. Will keep an eye on cook sister to see how it went!
Ronelle
Posted by: Myfrenchkitchen | March 20, 2010 at 06:45 PM
Your list is pretty exciting! :) And this recipe looks very tempting. Haven't had pork in a while but your recipe might actually change that fact. :)
Posted by: Sarka | March 20, 2010 at 11:39 PM
Those pork chops look really tasty!
Posted by: Kevin | March 23, 2010 at 01:19 AM
I think some finely minced garlic and black pepper would work well in this dish.
Posted by: pork chop recipes chef | May 31, 2011 at 09:04 PM