Pork Chop For Wurzels Fans

No pink bits here

I haven't blogged for ages, and my Dad noticed and took the trouble to tell me that I hadn't done anything since the pizza post in September, so I thought I'd better pull my finger out. Especially since I have been cooking lots recently. I got a puppy and got married, both pretty time consuming past times, but now the wedding is over and I can turn by back on my puppy for more than 0.158 seconds before something terrible happens, I'm back, cooking more, and will try and blog more often. For selfish reasons really, it's easier to google a recipe on my blog than find the recipe book or remember how to make something. But I hope you can make good use of it too. 

This recipe, pork chops braised in cider, is somewhat perfect for the chilly weather we've been having recently (HELLO! IT IS FEBRUARY!) and is far easier than cooking a pork chop quickly, to perfection. Done quickly and perfectly it is a delight to behold, but all too easy to over-cook to the texture of a flip flop, or under-cook, in search of juicyness and serve up raw. We have an on-going hilaaarious joke in my house that I can't cook a pork chop, EVERY time I cook one for the Husband (that still feels so weird) there are pink raw bits and he won't listen to me when I tell him that all the fancy restaurants cook it slightly pink these days, I just get cries of 'But it's bleeeding'. Whatever.

Anyway, no danger of that here, the pork is slowly braised to forkable (is that a word?) softness, with a gorgeous cider sauce, just the right balance of sweet and tangy.

Feeds 2. Season two pork chops and brown really well in a little olive oil in a  casserole dish that fits them fairly snugly. Remove the chops, set aside, and soften a small sliced onion, adding more oil if you need it. Don't burn. Add a chopped clove of garlic after 5 minutes and after that has had a minute to cook put the pork back in and pour in approx 200ml of cider. I use Wild Wood, best cider ever, but it sometimes makes me scrimp on the cider in the recipe because I like to drink most of it. Add a good splash of water, give it a stir, and simmer on a low heat with lid on for about 45 minutes, turning the chops over half way. At this point the pork should be really soft, if not cook a little longer. If you have too much sauce then just quickly bubble on a higher heat for a bit. Add a big blob of creme fraiche and check seasoning, sprinkling with a little chopped parsley to lift it a bit. Perfect with mash, or wet polenta as pictured (easier than mash and no peeling, wooo!).

By this point you will almost definitely be slightly marinaded in cider as you had to do something productive while the pork cooked right? 

Spring Lamb Stew (Stews aren't just for winter)

AND you get 3 of your five a day...

Don't be put off by the word stew in the title. This is the most heavenly light concoction imaginable, yes it's a stew and yes there is red meat but this is super light and flavoursome, with a sort of herby broth that the lamb sits in, with it's pea and asparagus friends bringing the humble stew out of it's heavy comfort zone and into one of refreshment and delicate flavour. The lamb provides so much flavour and the freshness of the lemon zest and tarragon really let it sing.

Feeds four. In a casserole dish, brown 500g of diced lamb in a splash of olive oil (neck is good for this). Remove and set aside. Now gently fry a large sliced onion and a couple of peeled and diced carrots until slightly softened. Add a glass of white wine (one for the stew, one for chef) and let it reduce down to half. Tie together five sprigs of thyme, a small handful of parsley stalks (you use the leaves later) and two bay leaves and add to pan. I didn't have any string so just bunged it all in. Return the meat and any juices to the pan, season really well and add enough water to nearly cover the meat. Cover and simmer gently for about an hour. At this point check the meat, it needs to be really soft and tender, if not it needs longer, and if it's drying out a bit just add more water. When the meat is 10 minutes off being perfect throw in a big handful of peas, frozen or fresh. 5 minutes later add a big bunch of asparagus, woody ends snapped off and cut diagonally into little pieces. Stir well and give it a final 5 minutes. Chop up the parsley leaves from earlier,  a handful of fresh tarragon, two fat garlic cloves and zest of one lemon. Add half of this to the pan, stir well, serve up, and sprinkle the rest over the bowls to serve. Great with cous cous (none of the lovely juices are wasted) but potatoes, gnocchi, anything would be good.

Eat while watching the rain come down and lament our interesting weather. At least you can eat like it's summer.