This recipe is perfect for a quick weeknight dinner that's a little bit indulgent, but also impressive enough to serve to guests - like the little black dress of recipes!
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.
Recipe by Cooksister | Food, Travel, Photography at http://www.cooksister.com/2010/03/quick-creamy-mustard-and-caper-pork-chops.html