This was popular in the seventies, so excuse my age coming through!
I slice three onions (not too finely) and flour four large pork chops. I briefly sautè the onions in a frying pan with some olive oil and brown the meat. I season well with salt and pepper and add a glass of beer (or cider) and two teaspoons of Dijon mustard. I transfer the lot into a roasting tin, cover with foil and put in a preheated oven at 180°C. I check after an hour, turn the chops and continue cooking another 20 to 30 minutes, uncovered if there’s a lot of liquid.
The meat should be meltingly soft, the onions caramellised and mashed potato is a must.
This is comfort food at its best. In Austria they would be made with veal, in Milan with pork chops. I use thin slices of pork loin, but chicken or turkey breast work equally well.
First I batter the slices of pork between sheets of oven paper to make them as thin as possible. Then I dip each cutlet in beaten egg and then in breadcrumbs mixed with dried oregano. I pat the cutlets well with breadcrumbs to make a good crust! I shallow fry them in extra virgin olive oil for a couple of minutes per side, adding salt and pepper. I drain them on kitchen paper to remove excess oil.
A salad is all you need with two of these!
Pork loin cooks fast and makes a nice Sunday roast… which we can also eat cold for a day or two afterwards!
I turn on the oven at 200°C. I prepare the pork loin by inserting slivers of garlic along the top, salt and pepper all over and tying up with string. Then I mix together a good 50 gms butter with 2 teaspoons of Dijon mustard and some chopped fresh sage. This I spread all over the pork which I then put into a non-stick roasting tin. It goes into the hot oven for 10 minutes, then I reduce the heat to 180°C and cook for another 50 to 60 minutes, basting every 15 minutes or so.
When cooked (an inserted skewer goes in easily and comes out clean) I remove the meat from the tin and while it rests, I deglaze the tin on the hob with a good splash of white wine. I pour some of this jus over the thin slices of meat and serve the rest separately.
Sautéed potatoes and carrots would be a nice accompaniment.
A fresher day today, the air conditioning is not on…yet. I made cutlets for lunch.
I bash slices of pork as thinly as possible with the meat hammer. Then each goes into beaten egg ang then into breadcrumbs. I cook them for a few minutes each side in olive oil, adding salt and pepper and sage leaves. I pat them in kitchen paper to remove excess oil.
The idea was to have plenty left over to eat cold, but only two were left!
This is a favourite. Sometimes I make it just with meat, sometimes with added vegetables. We often eat it just with bread, or with some rice or noodles on the side. Today, we had the meat and vegetable version.
I finely slice some thin pork steaks and marinate them with salt, 5-spice powder and a little flour. I finely slice pepper, courgettes and onion. (Carrot is good too.) I colour the meat quickly in a little olive oil in a large non-stick pan, then I add the vegetables and stir fry over a fierce flame. I add a splash of soy sauce mixed with the same quantity of water and continue cooking until almost all the liquid has been absorbed. It’s ready in under 5 minutes.
We’re off to the mountains this afternoon. The weather’s atrocious, so we’ll have to cook something nice there to keep our spirits up!