I’ve noticed that the wholesome recipes I enjoyed growing up seem to have been stored away neatly in a corner of my brain, resurfacing only when faced with similar environments to when first savored. I therefore rarely recreate the warm and comforting food my mother made us daily since my situation is not favorable to long communal meals.
I suspect an unconscious association between these recipes and their first encounter to be the cause of these premature archiving. And, when I’m in need of a quick and simple meal, my mind omits that dusty corner leaving these recipes dormant and neglected.
- 1 Apple
- 1 tbsp Olive oil
- 1 Pork chop
- 3 tbsp Double cream
- 1 tbsp Dijon mustard
- 1/4 tsp Thyme
- a handful Green beans
- Put a pan and a pot of water on the hob, over high heat.
- While the pan warms up, core and slice the apple in eight wedges, leaving the skin on.
- Once the frying pan is nice and warm add the olive oil and fry the pork chop for 1-2 minutes on each side. Season with coarse salt and cracked pepper.
- Turn the heat down to medium and add the apple. Cook for 5 minutes turning the chop and fruits half way through.
- In the meantime mix the cream, mustard and thyme in a small bowl.
- Pour the cream over the pan, toss delicately and simmer over low heat for another 5 minutes to allow the sauce to reduce, thicken and darken.
- during that time cook the green beans. Season the boiling water with salt and cook the green beans according to the package instructions.
- Serve as soon as both are ready.
- Pork chops tend to come in packs of two or more. To save time for the next meal fry both chops until step 6 and storing in the fridge for a few days. Than make this great recipe using the leftover meat: