Just to prove that I don’t spend all my time eating cake and drinking bourbon, here’s two delicious things that are good for a mid-week dinner, using a pack of four pork chops I pulled out of the freezer. I took no pictures of any of this so you’ll have to use your imagination.
The first is a sort of pork rarebit. Bake the chops on a foil lined baking tray for fifteen minutes. While they’re in make a mixture of two teaspoons of creme fraiche, a teaspoon of wholegrain mustard and a bare handful of grated cheese. We had some pre-grated mozzarella that needed using up and worked quite nicely, although classier cheese would be nice. Take your chops out of the oven, spread this mixture over them and bake for another 5 minutes till the topping is brown and bubbling. Since we had this on a Sunday, I had time to make a pile of mash and some greens (our crazy green grocers had chard) and save half for Monday.
For the last two chops I wanted something saucy to go with the leftover mash so did this, a sort of bastardised stroganoff/goulash. Thinly slice and fry one onion, then add two chopped gloves of garlic. Slice the pork and add to the pan, along with two big teaspoons of paprika. Fry for a minute or so until the meat starts to colour then throw in about 250ml of beef stock (made from a cube of course) and half a box of mushrooms, sliced. Simmer for about 15 mins. Or until whoever you’re waiting to eat this with gets home, it’s pretty forgiving like that. Once that person is in, stir three tbsp of creme fraiche (handily left over from the day before) into the pan and heat through. This makes a very orange, slightly spicy and smoky sauce, perfect with leftover mash.