Sunday, November 11, 2007

Pork Chop Melts!


Sometimes i find that simply throwing together a few ideas with what's left in your cupboards or freezer seems to yield better results than when I actually plan something - this little concoction is a prime example of that. I just wanted something to complement my beer (see below), and this is what I came up with - Pork Chop Melts with Pan-Potatoes; slightly Germanic in feel, and perfect now that the weather is turning colder.


Pork Chop Melts with Pan-Potatoes
(Serves Two)


2 Pork Chops – bigger the better
Béchamel Sauce
Tsp of Wholegrain Mustard
Grated Gruyere cheese
2 medium size potatoes
4 Rashers of smoked streaky bacon
1 Red onion
Olive Oil
(I’m going to assume you know how to make béchamel sauce - if not - in short - melt a knob of butter in a saucepan, add flour and stir until a paste is formed, then slowly add milk, constantly stirring until thick. This is a very quick way - for more in-depth recipes, look on the web.)

1 . Cook your pork chops to your satisfaction – Grill, Fry or Roast (I prefer roasting in this case.)Whilst they are cooking...
2. Prepare potatoes – peel and dice both, then wash in cold water. Drop into salted, boiling water and boil for about ten minutes or when cooked but firm. Drain. Whilst they are boiling, chop your bacon and cook in pan in a little olive oil. Add chopped red onion to this, and then add your potatoes. Cook through on a moderate heat until the potatoes are browned – add more oil if needed, although not too much. Keep Warm.
3. When your chops are nearly done, make a basic béchamel sauce, but add your wholegrain mustard. Add as much as you like, really – depends how you hot you like it. Make the sauce as thick as you can, and when ready, smear over the tops of the chops. Add the gruyere cheese on top, and then either return to the oven to brown or place under a hot grill.
4. Once bubbling, you're done!

My choice of Goose Island Summertime was perfect for this - despite being light enough to refesh, this Kolsch-style brew really cut through and didn't overpower the smoky bacon and creamy, cheesy bechamel.


No comments: