Something happens to me this time of the year and I turn into super productive housewife woman. It could be the darker evenings and the cooler weather enticing me into the kitchen but either way I love it. In fact I have been so productive I didn’t have time to take any photos and write a blog apparently!!
This week I have been making good use of the slow cooker with a delicious roast beef on Sunday followed by a bolognese that cooked away while I was in bed on Sunday night to be parlayed into a lasagna yesterday.
There was some preserving too, spiced plum jam and an experiment last night in pear and chocolate jam. There was also a batch of Martha Stewart’s rocky road brownies which are ridiculous.
This was all done in between a weekend of packing up my belongings to move shortly and drinking copious amounts of tea to help it seem less of a chore. See? productive is not the word! In fact I have been such a hive of activity that I mostly wanted to sit and relax this evening, so I planned for an easy quick dinner that was still somewhat elegant. I fell back on “Pork Chops in a mustard sauce” , a dish that can also be made with boneless skinless chicken breasts if that’s what you have
You will need:
- Pork chops
- 2 heaped dsp flour with 1 tsp each salt & pepper
- 1 onion, finely sliced
- Dijon and wholegrain mustards
- 1/2 tub creme fraiche/sour cream – I used half fat
- 250 ml chicken stock/ white wine
Preheat oven to 180c
Dredge the pork chops in seasoned flour 
Heat some olive oil in a pan on medium and fry the chops in batches for 2-3 mins per side until golden brown, (they won’t be cooked in the middle at this stage), put them on a tray in the oven to finish cooking while you get on with the sauce
Next add a decent knob of butter to the pan and fry the onion for 5- 10 mins until soft but not too coloured, then add whatever flour was left from dredging the chops and stir it in
Then add your stock/ wine and let that bubble for a minute before adding mustard to taste, I used about 2stp dijon and 3 tsp wholegrain but I am somewhat of a mustard fiend, add the creme fraiche and some parsley/ chives if you have it
That’s it! Serve your pork chops with some rice and greens with a good slathering of sauce and enjoy!! Told you it was easy! 
While I’m on the subject of easy let me show you the The easiest way to cook asparagus