But unlike the pooch I do not wish to go outside and roll around in the cold, wet, white stuff. I want to stay at home, candles lit, in my onesie AND dressing gown with a steaming plate of this…
Crispy pork chops, buttery mash, glossy green spinach and lashings of creamy mustard and garlic sauce.
- 4 pork chops
- 2 large waxy white potatoes
- 2 cloves of garlic
- A small tub of creme fraiche
- Wholegrain mustard
- 1/2 lemon
- 1 bag of washed and ready to cook spinach
(Serves 2 for exceedingly large portions)
Drain the potatoes, add as much butter as you dare, salt, pepper and a dollop of your creme fraiche. Put the lid back on pan and leave to one side.
The pork should take about 5 minutes each side depending on the thickness of the chops. If you are unsure cut into the meat and take a look – it shouldn’t be iridescent or pink but should still be juicy.
When cooked, take the pork out of the pan onto a board and cover in tin foil to keep warm.
DO NOT wipe the pan clean or try to use another one. The juices left and the burnt, crispy bits stuck to the pan is what will give your creamy sauce its best flavours.
Turn down the heat and add a large knob of butter.
Add three heaped tablespoons of creme fraiche to the pan, a heaped teaspoon of wholegrain mustard and the juice of half a lemon. Stir.
Put your spinach in a small pan with a small lump of butter (yes, more butter) and a grating of nutmeg. (optional) Turn on the heat fairly high and place lid on pan.
Start piling up your plate with mountains of mash, a glossy greens for good measure, crispy pork and smother in the creamy sauce.
Eat in large fluffy socks.