Evening Meals.

Some vegetables would do you all the world of good.

Go on John, tuck in, you know you want to

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I cook quite a lot in our house, me and the missus are open to most things.
We also have a fussy son and his lady living with us.

This week I have cooked;
Monday; Chicken cashew and Fried rice
Tuesday; Mustard glazed Lamb cutlets, chips and garlic mushroom.
Wednesday; Salt n Pepper chicken and boiled rice with side of curry sauce.


What shall we have tomorrow?
Soup for respite
 
Pork Chops

  • 2 1-inch thick bone-in pork chops, patted dry and seasoned ahead of time
  • sea salt
  • black pepper, freshly ground
  • 2 ounces bacon, cut into 1/4-inch pieces
  • 1 apple, such as Granny Smith or Pink Lady, peeled, sliced 1/4-inch thick, and cut into 1-inch pieces
  • 1/2 cup white wine
  • 1 tablespoon Armagnac or Cognac
  • 3/4 cup chicken stock
  • 1/2 cup heavy cream
  • 2 tablespoons Dijon mustard
  • 2 tablespoons fresh tarragon, chopped
  • 2 tablespoons fresh flat-leaf parsley, chopped


  1. The night before, or at least several hours ahead, generously season the pork chops with salt and pepper on both sides.
  2. Choose a pan large enough to accommodate both pork chops in a single layer. Set the pan over medium heat and cook the bacon pieces until they have a little colour but aren’t yet crisp. Transfer to a large plate.
  3. Increase the heat to medium-high. Add the seasoned pork chops to the pan and cook, flipping once, until nicely browned on both sides and cooked through to your desired doneness, about 12 minutes total for medium. Transfer to the plate with the bacon. Pour off all but about 1 tablespoon of fat from the pan.
  4. Add the chopped apple to the pan and sautée until soft, 1 to 2 minutes. Transfer to the plate.
  5. Pour the white wine and the Armagnac or Cognac into the pan and use a wooden spoon to scrape up any browned bits.
  6. Add the chicken stock and simmer until reduced in volume by about one third, about 10 minutes. Decrease the heat to low.
  7. Stir the cream, Dijon mustard, tarragon, and parsley quickly into the pan juices, making sure the mixture doesn’t come above a light simmer.
  8. Return the bacon, pork chops, and apples to the pan, and mix well to coat. Cover the pan and let the chops heat through for 2 minutes. Slice the pork chops into 4 servings and serve immediately.
I'll be round about 6 👍
 
I had a fantastic pork chop for tea tonight, from the same butcher who provides Raymond le Blanc. Ground black pepper all over as it sat at room temperature for an hour then grilled for 20 minutes each side, so the fat was toothcrackingly crispy, served with cauliflower and garlic mash. I think I'll do similar tomorrow as I still have another chop.
 
It suggests serving this meal with potato, pasta or rice but we just have it on its own. For the vegetarians amongst you, leave out the sausages and change the chicken stock for vegetable stock. The cherry tomatoes are more expensive than a tin of tomatoes. I usually throw a few cherry tomatoes on top towards the end to roast. I have also cooked it with mixed beans and it tastes just as good.

Sausage & white bean casserole

  • 1 red or yellow pepper, deseeded and cut into chunks
  • 2 carrots, cut into thick slices
  • 2 red onions, cut into wedges
  • 8 chipolatas, cut into thirds
  • 400g can peeled cherry tomatoes (tin of tomatoes)
  • 400g can white beans, drained
  • 200ml low-salt chicken stock
  • 2 tsp Dijon mustard
  • 100g frozen peas
  • potatoes, pasta or rice, to serve
Method

  • STEP 1
Heat oven to 220C/200C fan/gas 7. Roast the pepper, carrots and onion in a deep baking dish for 15 mins. Add the sausages and roast for a further 10 mins.

  • STEP 2
Reduce oven to 200C/180C fan/gas 6, tip in the tomatoes and beans, then stir in the stock. Cook for another 35 mins. Stir in the mustard and peas and return to the oven for 5 mins. Rest for 10 mins, then serve.
 
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