On the other hand, I had plenty of different ideas for the topping and how to season it. And if I use pork chops, Parmesan, pork rinds, and egg, the result would be really zero-carb! However, that wasn’t enough: I still needed something to bind the coating so that the pork rind and Parmesan mixture won’t fall off of the pork chops. Why not combine Parmesan and pork rinds and hit two birds with one stone? (Or like we Finns say: “Kill two flies with one hit” I wonder that these idioms have to sound so cruel…). Parmesan sounded really flavorful, on the other hand, I got fascinated about the idea of “pork on pork”, i.e., crushed pork rinds used in the topping of my pork chops. I thought the pork chops would stay juicy under a thick, rich topping. This time, however, I wanted to get some fresh ideas on how to prepare the pork chops so that they are really juicy and flavorful as the flavor of the pure pork meat is - let’s face it - quite bland. After all, I often buy organic pork rib chops from the nearest grocery store and prepare them for my family. So, I urgently had to fix this major slip. My Pork Chops with Mustardy Mayo Topping experimentsĪ few months ago, I realized I hadn’t posted any pork chop recipes here on my blog. …for about 25 minutes or until the juices run clear. Sprinkle capers on top if you like (highly recommended!). You are not making a dessert here but just enhance the flavors, so be careful not to add too much stevia. Next, you are going to prepare the coating, so take a small bowl and add the mayo… Take your pork chops and place them into a ceramic or glass baking dish. So, let’s take a look at how to prepare your next dinner: The pork chops should stay succulent and juicy, and overbaking makes them dry and tough.įor the mustard, you can use any type of mustard that doesn’t have any added sugar (or any other carby ingredient) and preferably no preservatives or food additives either. When you prepare the pork chops, check the doneness after 20 minutes to prevent them from overbaking. So, I had to grab regular pork chops - which wasn’t a too bad choice after all! However, at the time I was shooting the photos and the video to this post, the store I usually buy my pork rib chops was running out of them. They are more tender and contain more fat than regular pork chops. If you're having gnocchi with, make sure you turn them in the pan to absorb any spare juices before adding them to your plates.Tips for making the Pork Chops with Mustardy Mayo Toppingįor this dish, you can use regular pork chops, but personally, I prefer to use organic pork rib chops.
Let the sauce continue cooking for a few minutes before pouring over each plated pork chop.
Let it bubble away for a minute or so then add the mustard and stir in the cream. Pour the cider into the pan, still over the heat, to deglaze the pan. Heat the oil in a pan, and then cook the chops over a moderately-high heat for about 5 minutes a side. You could always add a little lemony fennel, sliced thinly, or a green salad if you're in the mood.Ĭut the fat or rind off the chops, and then bash them briefly but brutally with a rolling pin between 2 pieces of cling film/plastic wrap to make them thinner. To soak up the gorgeous juices, and to serve as a fantastically quicktime potato substitute, I serve up gnocchi alongside. The mustard, cider and cream add comfort and piquancy. The pork is cooked for just enough time to take away pinkness but ensure tenderness within, and gloriously scorched without. This is possibly the easiest route to a proper, filling and yet strangely delicate dinner. I love the old French favourites, the sorts that evoke not the supercilious waiter and theatrically removed silvered dome of the big name restaurants, but rather the small town bistro, all warm wood and rough red.
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