Pork Recipes: Pork Casserole with Mustard, Capers and Sage & Lemon Pork Chops with Mustard Sauce
Pork Casserole with Mustard, Capers and Sage This is a simple casserole with a subtle flavour - a family favourite, with a classy touch.
Ingredients 6 (1kg) large pork loin chops 25ml oil Salt and milled black pepper 1 onion, finely chopped 2 cloves garlic, crushed 50ml flour 250ml chicken stock 50ml white wine 14 fresh sage leaves, finely chopped 5ml French mustard 10ml capers, rinsed and chopped Pinch each salt and sugar 25ml cream or thick sour cream Ingredients Cut off rind and trim chops of most fat.
Heat oil and brown chops very lightly on both sides.
Arrange in baking dish to fit closely, in single layer.
Season.
To pan drippings add onion and garlic.
When softened, add flour, and stir for a minute, then slowly stir in stock and wine.
Allow to thicken, then add sage, mustard, capers, salt, sugar and cream or sour cream.
Mix well and pour over chops.
Cover and bake at 160ºC for 1 hour 10 minutes, or until chops are tender and gravy is thick and aromatic - the timing depends on thickness of chops, size of dish and position in oven.
Good with lemon-flavoured rice, or jacket potatoes and a cabbage salad.
Serves 6.
Lemon Pork Chops with Mustard SauceThese chops, lightly perfumed with lemon and sage, are crumbed and baked and served with mustard sauce made in the old-fashioned way.
Ingredients 1kg pork chops 7ml dried sage 300ml fine, toasted breadcrumbs or 5 wholewheat breakfast biscuits, crushed 5ml salt 100ml yogurt or buttermilk 50ml mayonnaise 25ml lemon juice 2ml finely grated lemon rind MUSTARD SAUCE 250ml milk 1 egg yolk 10ml dry mustard 20ml flour 10ml brown sugar 15ml brown vinegar Pinch salt Small knob butter Method Remove rind and most of the fat from chops.
Crush sage between fingers after measuring and mix with crumbs and salt.
Mix yoghurt, mayonnaise, lemon juice and rind.
Dip chops into yoghurt mixture, then into crumbs and chill for 2-3 hours.
To bake, preheat oven to 160ºC.
Lightly oil base of large baking dish, heat for a few minutes, then arrange chops in single layer, turning once.
Cover and bake for 1 hour, then uncover and bake for 30 minutes more.
For the sauce, put all ingredients, except butter, into the top of a double boiler, whisk well and then stir over simmering water until thick and smooth.
Finally, stir in butter.
Serves about 6.
More delicious pork recipes!
Ingredients 6 (1kg) large pork loin chops 25ml oil Salt and milled black pepper 1 onion, finely chopped 2 cloves garlic, crushed 50ml flour 250ml chicken stock 50ml white wine 14 fresh sage leaves, finely chopped 5ml French mustard 10ml capers, rinsed and chopped Pinch each salt and sugar 25ml cream or thick sour cream Ingredients Cut off rind and trim chops of most fat.
Heat oil and brown chops very lightly on both sides.
Arrange in baking dish to fit closely, in single layer.
Season.
To pan drippings add onion and garlic.
When softened, add flour, and stir for a minute, then slowly stir in stock and wine.
Allow to thicken, then add sage, mustard, capers, salt, sugar and cream or sour cream.
Mix well and pour over chops.
Cover and bake at 160ºC for 1 hour 10 minutes, or until chops are tender and gravy is thick and aromatic - the timing depends on thickness of chops, size of dish and position in oven.
Good with lemon-flavoured rice, or jacket potatoes and a cabbage salad.
Serves 6.
Lemon Pork Chops with Mustard SauceThese chops, lightly perfumed with lemon and sage, are crumbed and baked and served with mustard sauce made in the old-fashioned way.
Ingredients 1kg pork chops 7ml dried sage 300ml fine, toasted breadcrumbs or 5 wholewheat breakfast biscuits, crushed 5ml salt 100ml yogurt or buttermilk 50ml mayonnaise 25ml lemon juice 2ml finely grated lemon rind MUSTARD SAUCE 250ml milk 1 egg yolk 10ml dry mustard 20ml flour 10ml brown sugar 15ml brown vinegar Pinch salt Small knob butter Method Remove rind and most of the fat from chops.
Crush sage between fingers after measuring and mix with crumbs and salt.
Mix yoghurt, mayonnaise, lemon juice and rind.
Dip chops into yoghurt mixture, then into crumbs and chill for 2-3 hours.
To bake, preheat oven to 160ºC.
Lightly oil base of large baking dish, heat for a few minutes, then arrange chops in single layer, turning once.
Cover and bake for 1 hour, then uncover and bake for 30 minutes more.
For the sauce, put all ingredients, except butter, into the top of a double boiler, whisk well and then stir over simmering water until thick and smooth.
Finally, stir in butter.
Serves about 6.
More delicious pork recipes!