Lemon Pok Chops with Mustard Sauce
I've pulled out all my old cookbooks and I'm determined to use them for my menu planning.
Much as I love having the internet at my disposal and knowing that I can just do a quick search, I feel that we're losing ourselves along the way, and the wonderful old cookbooks we love are just sitting on a shelf, collecting dust.
So, I'm done with that business. I've already disconnected from Facebook, and now the next step is to use mostly cookbooks for our meals, with one or two online recipes once in a while.
The first cookbook I grabbed from my pile was my much loved Best of Cooking in South Africa. Reminds me of home and is filled with gorgeous pictures and delicious recipes.
Not to mention, it's making me go back to cooking with grams and millilitres, which is how I learned to begin with.
Right, now onto the first recipe I'm making.....
1 pound pork chops
1 teaspoon of dried sage
1 and half cup breadcrumbs
1 teaspoon salt
3/4 cup buttermilk or yogurt
1/4 cup mayonnaise
1 and a half tablespoons lemon juice
1 cup of milk
1 egg yolk
2 teaspoons dry mustard
4 teaspoons flour
2 teaspoons brown sugar
2 teaspoons apple cider vinegar
pinch of salt
small knob of butter (pat of butter)
Remove rind and most of the fat from the chops. Crush sage between fingers after measuring and mix with crumbs and salt. Mix yogurt, mayonnaise and lemon juice. Dip chops into yogurt mixture, then into crumbs and chill for 2 to 3 hours.
To bake, preheat oven to 375 degrees. Lightly oil base of large baking dish, heat for a few minutes, then arrange chops in single layer, turning once. Cover and bake for 1 hour, then uncover and bake for 30 minutes more.
For the sauce, put all ingredients, except butter, into the top of a double boiler, whisk well and then stir over simmering water until thick and smooth. Finally, stir in butter.
Serves about 6.