Nigella's Mustard Pork Chops

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I saw this recipe on a recent episode of Nigella & thought to myself "I love pork chops, I love mustard sauces & I'm pretty damn crazy about gnocchi - I'LL DO IT!"... because talking to yourself late at night whilst watching the food channel is completely normal & acceptable... right?

One thing that definitely sold it to me was how ridiculously quick & easy it looked - and after making it I realised it was both those things AND super flavourful. Basically an all around win!

I made this after work one day for me & my beau and we both loved it. It makes enough for 2 so if there is just the one of you, make the same amount & take the left-overs to work for lunch the next day (or just halve it!). This is my adapted recipe but you can Click here for Nigella's original recipe.

Ingredients:
2 pork chops (in Australia we have 'pork loin chops' which are cheap & work great here)
200 - 300 ml Apple cider (if you cant find any cider, use sparkling apple juice)
1-2 tablespoons wholegrain mustard - adjust to your tastes
500g Gnocchi
1 tablespoon olive oil
a dash of cream (about 80ml)
Optional - a dash of booze (wine, port or whatever is going)

1. Set a pot of water to boil. In a large fry pan, add oil and cook pork chops for 5 minutes each side - cooking time may vary depending on the thickness of your chops. Basically, cook 2 chops to your liking. Place chops on a plate & put aside. Cover with foil to keep warm.

2. Throw your gnocchi in the boiling water. The gnocchi will float when ready. Drain.

3. Pour cider into the pan you cooked your chops in and swirl around to grab all that delicious porky flavour left by the chops. Add mustard and let it cook down for a minute. If you are adding any booze (I used port) pour in a dash now. Once sauce is at the consistency you want, add the cream & stir through.

4. Plate up the chops & spoon some of the mustard sauce on top. Take the drained gnocchi and throw it into the remaining sauce left in the pork pan. Give it a minute & the gnocchi will soak up all that mustardy wonderfulness & become super delicious. Plate up alongside the chops & devour.

Enjoy this great midweek meal any time, but it is especially good in winter when you can cuddle into the couch at the same time!

Sunny xx

Parmesan Risotto

(Serves 4 as a main, or 6 as an entree)

Ingredients:

1 cup of arborio rice
3 cups chicken stock
Water, as needed
½ white onion, diced – I like to use frozen diced onion as there is no watery eyes & it’s wicked easy.
½ tsp minced garlic
½ cup grated Parmesan (the best kind you can get)
1 large or 2 small bay leave/s
1 Glass of white wine
Olive Oil

Method:

1. Heat a large pot over a high heat with a splash of olive oil. Add the onion & cook for 2 minutes or until soft without turning brown. Add the garlic and cook for a further 30 seconds.

2. Add the Arborio rice and stir until the grains are coated and glossy. Add the glass of wine and bay leaves, stirring constantly, until the wine is absorbed.

3. Begin adding the stock in 1 cup at a time, stirring until the liquid is absorbed. If you run out of stock, finish with water (otherwise I find it gets too salty). The risotto is ready when the grains are well cooked. Some people like their risotto more al dente, but I like mine relatively soft.

4. Remove the bay leaves and stir through Parmesan. Garnish with extra Parmesan. Serve immediately.

This is the way my Uruguayan grandmother taught me to make risotto but you can make it any way you like! For instance, create a more complex flavour by:

- Frying some bacon & mushrooms, then adding them when you add the wine & bay leaves.
- Once served, top it with some pieces of cooked zucchini or asparagus.
- Adding your favourite herb/flavouring like thyme or lemon zest.
- Mix up the alcohol. Try adding champagne or a sweeter/dryer wine instead to alter the flavour.

Sunny xx

- Picture source unknown -

Parmesan Chicken Tenders

Ingredients

1 teaspoon minced garlic
1 stick unsalted butter (1/2 cup or about 250g), melted
1 cup dried bread crumbs
2/3 cup grated Parmesan cheese
2 Tbsp chopped fresh parsley
1/4 teaspoon salt
1/4 teaspoon garlic salt or chicken salt (which ever you have on hand)
A large pinch of dried Italian herb mix
1/8 teaspoon ground black pepper
600g (approx) Chicken Tenderloins

Method

1. Preheat oven to about 210/220 Celsius in a fan forced oven.

2. In a bowl, combine the minced garlic with the melted butter. In another bowl mix together the bread crumbs, Parmesan, parsley, salt, garlic salt, Italian seasoning, and pepper. Dip chicken pieces into garlic butter, then into crumb mixture to coat. Double crumb if you want a crunchier finish.

3. Place coated chicken pieces on to a baking dish. Try to leave a little room between each piece. Drizzle with remaining garlic butter and bake uncovered 15 minutes, or until chicken is cooked through and juices run clear. Note that the chicken will get much more browned on the bottom side than on the top.

Serves 4-6 - or two very hungry people :) Try it for yourselves and you'll see what I'm talking about!

xSunnyx