Читать книгу The Kitchen Diaries - Nigel Slater - Страница 63

pork spare rib or chump chops – 2 large, about 1cm thick

butter – 25g

olive oil – 1 tablespoon

garlic – 2 large unpeeled cloves, squashed flat

a glass of white wine

double or whipping cream – 150ml

grain mustard – 1½ tablespoons

smooth Dijon mustard – 1½ tablespoons

cornichons – 8, or half as many larger gherkins

Rub the chops all over with salt and pepper. Put the butter and oil in a shallow pan set over a moderate to high heat and, when they start to froth a little, add the flattened garlic and the seasoned chops. Leave to brown, then turn and brown the other side. Lower the heat and continue cooking, turning once, until the chops are no longer pink when cut into.

Lift out the chops, transfer to a warm serving dish and keep warm. Pour off most of the oil from the pan, leaving the sediment behind, then turn up the heat and pour in the wine. Let it boil for a minute or so, scraping at the sticky sediment in the pan and letting it dissolve. Pour in the cream, swirl the pan about a bit, then leave it to bubble up a little before adding the mustards and the chopped cornichons.

Taste for seasoning; you may need a little salt and possibly black pepper. The sauce should be piquant and creamy. If you want, you can finish the sauce with a few drops of liquor from the cornichon jar to sharpen it up. Pour the sauce over the chops and serve.

Enough for 2 with mashed or unbuttered new potatoes