Today a fast and simple recipe for cook in an unusual way an usual pork chop.
Yesterday we went to the supermarket and bought fresh garlic. Its aroma is wonderful, so today all my fridge was invaded by this amazing smell. And I thought to use it for my daily recipe, combining it with pork's succulence and softness and mustard's strenght.
And this is the final product:
Photo is not good here (low quality) but you can find also the videorecipe on my Youtube channel in HD.
Let's start with the ingredients (for 1 person):
1 pork neck chop
40 g. (1.5 oz.) butter
2 rosemary sprigs
3 fresh garlic cloves
parsley
1,5 teaspoon of mustard
Flour
Salt
Pepper (I used a mexican mix with 5 kinds of pepper: black, white, green, rose and hot)
White wine (little more than half glass)
At first, chop together 1 rosemary sprig, garlic and parsley and put the chopping mix in a boule. Then add to this mustard, salt and pepper, mix everything together and let rest for about an hour covering with plastic wrap.
Now pass into the flour the pork chop and melt the butter in a pan. Then, when butter is frying add the pork chop and cook for about 2min. for side.
When pork is golden brown take it and put in a dish. Meanwhile put the mix into the butter and cook high heat for 30 sec. then add wine and when alchol is vanished add the pork chop. So cover all and let it go for about 2-3 min.
Now your pork chop is ready.
Serve hot with its own sauce and the other rosemary sprig for decoration.
Buon appetito!! ;-)
