Devilled Pork Chops
- 2 T Worcestershire sauce
- 1/4 t cayenne
- 1/8 t dried mustard powder
- lemon juice (of 1/2 lemon)
- 2 t tomato paste
- The rest:
- 2 pork chops
- 25 g butter
- 90 mL pork stock (or white wine)
- 40 mL double cream
- fresh parsley (chopped)
1. Whisk together the marinade ingredients. Put in a zip-top bag. Snip the pork chop rinds and add to bag. Press out the air and seal. Leave in the fridge to marinate.
2. Melt the butter in a large frying pan over medium heat. Add the chops, reserving the marinade, and fry until outsides are browned. Drop heat to low, cover pan, and continue cooking until the pork is done.
3. Once cooked through, remove the pork chops and set aside.
4. Add stock and the reserved marinade to the pan; stir well. Bring to a boil, then simmer for at least 3 minutes, until reduced by half.
5. Stir in cream and return the chops to the pan to reheat. Check seasoning, then sprinkle with lots of chopped fresh flat-leafed parsley.
6. Divide between two plates; serve with rice, couscous, or salad.
SJ Note: My marinate time is a total guess - will have to try various times and see how it goes, because I've added that step. How long it'll take to cook the pork through is also an unknown: the original recipe calls for quickly frying them, but I like to avoid eating leatheresque food.