Wednesday, June 30, 2010

Mustard chops with onion and squash in cream

This recipe is categorized as a "eat and bug off" recipe for a large number of people. It's easy to do and doesn't take loads of time, so if you get unexpected company for dinner you can just whip up this dish and I promise it'll be a huge hit. I advise caution with the choice of mustard if you don't eat it very often or if you don't have a craving for spicy food with twang, then choose a sweeter mustard.
I loved this dish - it's easy, quick and it tastes really good! My husband liked it too apart from the squash that he left on his plate - too mushy for him... Carina made this dish last week (when I had pizza in stead) so she has already translated and posted the recipe, so I'll just repost what she wrote and you can see how her dish came out HERE 

For 12 people you'll need:

2 kg pork neck chops without bone, or pork chops (I used neck pork chops)
2 tablespoons of extra virgin olive oil
1 kg onion
2 kg squash
4 tablespoons of extra virgin olive oil
freshly ground pepper
2 dl Dijon mustard (I used a sweeter mustard - recept mustard from Søstrene Grene in Aalborg)
1-2 bundles of dill
1 litre of double cream
4 dl chicken stock

Accompaniment : salad, bread or rice

Preheat the oven to 180C. Season the pork chops with salt and pepper and fry them in olive oil on both sides in a frying pan. Take them off the frying pan and cover them with tin foil.
Finely chop the onion and cut the squash into slices. Fry the onion and squash together in olive oil in same frying pan for approximate 3 minutes. Stir in 2 tablespoons of mustard, double cream, stock and bring to the boil. Season it with salt and pepper.
Pour it into a big oven-proof dish or two, so there is enough room for all pork chops. Butter each pork chop with 1 teaspoon of mustard and put the pork chops above the vegetables. Chop the dill roughly and spread it out on the meat. Warm the pork chops in the preheated oven for 15-20 minutes.

Serve the pork chops in the oven-proof dish with salad, bread or rice.

Bon appetit...


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