Tuesday, 24 April 2012

Pork chops with cream, mustard and spinach topping

I've used a lot of spinach for just two people. That amount is probably enough for 4. I served this with fusilli pasta drizzled with a touch of extra virgin olive oil.

2 pork chops
sea salt
freshly ground black pepper
150 ml soured cream
1 heaped tsp Dijon mustard
250 g spinach leaves
1 garlic clove, crushed
extra virgin olive oil

1. Season the pork chops on both sides with pepper and salt. Heat the olive oil in a frying pan and fry the meat for about 4-5 minutes on each side (depends on thickness).

2. In the meantime, switch on the oven to the lowest setting and warm 3 plates.

3. Wash the spinach and spin dry. If you don't have a salad spinner, shake your colander and tip the spinach onto a clean dish cloth. Pat it as dry as possible without bruising the leaves. Set aside.

4. Mix the soured cream, mustard and garlic and season with a little black pepper. Set aside.

5. Once the meat is cooked, transfer onto one of the warmed plates and place in the oven.

6. Tip the spinach into the frying pan and wilt in the cooking oil. Add the cream mixture and heat through.

7. Place a chop on each plate, optionally drizzling with the meat juices, and top with the creamy spinach. Serve immediately.

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