Pigged out

Posted On April 29, 2010

Honey mustard pork chops with mash and tomato salad.

The delicious summery weather made me eschew warm vegetables and opt for a side salad.

The chops were left to marinate in honey, mustard (Dijon & grain), soya sauce and Worcester sauce. Then fried until cooked before pouring the excess marinade into the pan to warm and thicken as a sauce. I like this as I find pork can be very dry otherwise.

The salad was roughly chopped tomatoes, cherry tomatoes, canelli beans, black olives, salt, pepper, olive oil & balsamic vinegar.  It was delicious and very filling.

Accompanying the food we drank a bottle of chateau de l’abbey de saint-ferme 2000. A wine deserving of its own post!