pork tales

I rarely buy meat in the week as I don't get to the butchers or even a big supermarket. Often I don't miss eating meat, but just occasionally I get an urge for something specific. Yesterday I decided I couldn't get through the night if I didn't have a pork chop, even if it meant going to one of those small 'Metro' supermarkets in which vegetables look so limp and sad, and meat, suspiciously pink.

There were no chops of course, however I did get the very last packet of pork loin. Loin is much less fatty (hence my favouritism towards the chop) however it still made a really nice, quick meal: definitely one to note down for tired week-nights. Here's how I did it:

Fry the chops or loin in a little oil on a medium heat, aiming to brown the edges and crisp the fat. Keep turning to bronze both sides, like a teenager browning in the sun - then remove to a plate and turn the heat up under the empty frying pan. Throw in half a glass of wine and a teaspoon of grainy mustard and swirl about. When it has reduced a little, add double cream and heat through.

As you see it is really not sophisticated, however the sauce somehow tastes much better than it's component parts might suggest; more piquant than creamy, to cut through, and compliment, the fatty pork.

I served it with baby new potatoes and savoy cabbage, and some very mediocre white wine.