Pork chops in a cream and mushroom sauce

So, who remembers the Marshall Cavendish 1970s part-work, Supercook? It came out between 1976 and 1979 and you bought a set of eight binders to keep it in. It was the first really comprehensive recipe source that I ever used and I learnt a huge amount about food from just reading it. Some of the recipes are terribly dated but others look like an early foray into world cuisine for the soon-to-be adventurous British palate.

Anyway, the magazines were later bound into book format and I recently bought a complete set of all 23 volumes on eBay. Flicking through the pages is huge fun. I can remember hundreds of the recipes and the pictures bring back a lot of memories too.

This recipe is adapted from one of the Supercook originals and, I have to say, it was pretty tasty. Note that the original recipe called for ordinary single cream and also used some brandy, which was flamed in the pan before adding the cream and mustard. I left this out but it would be a nice addition. I also lubricated the vegetables with some water because I didn’t want them to burn while the chops were cooking.

For two;

2 thick pork chops
1 large shallot, chopped
1 large clove of garlic, crushed and chopped
1 few sliced chestnut mushrooms
1 teaspoon of paprika
salt and pepper
2 teaspoons of Dijon mustard
2 tablespoons of crème fraiche
sunflower oil

To accompany the chops

blanched mangetout
buttery mashed potato mixed with some blanched pointed cabbage

First, rub the chops all over with the paprika, salt and pepper. Heat the oil and butter in a frying pan with a lid and fry the chops on both sides until coloured. Remove and set aside. Fry the shallot and garlic gently until softened. Add the mushrooms and fry for a minute or two longer. Add around 100ml of hot water, to prevent the vegetables from burning, return the chops to the pan, cover and simmer for around 15 minutes.

Remove the chops and stir the crème fraiche into the sauce in the pan. Add the mustard and stir again. Cut the fat and rind from the chops and return them to the pan to cook for a further 10 minutes on a low heat. Make sure that there is enough sauce. If it looks too thick, add a splash more water.

Serve the chops on the mash and spoon the sauce over the top.

You could call this retro cooking, but that misses the point. This is tasty, hearty cooking. I shall be cooking a lot more from Supercook.




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