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:
- 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!
If you like this recipe, you might also like my pork chops with sherried mushrooms.
- 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 (3.5 fl oz) cream (I used double but single is also fine)
- a splash of white wine
- Pre-heat the oven to 180C (355F).
- 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 and a splash of white wine. Sautée, stirring frequently – you want the onions slightly brown but not burnt, and yo uwant to scrape up any bits of seasoning stuck to the bottom of the ban. If the pan gets dry, deglaze with a little more 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 20 minutes or until the sauce is bubbling and the chops are cooked through.
- Serve with brown rice and steamed French beans.