A damp, cold weekend. It is meant to be Spring but outside the fog lurks. Wrapping its cold damp tentacles around the trees, rising up from the field, shrouding the air in mystery. We walk silently, the birds too damp to sing, street lights glowing in a misty halo. Who knows what will emerge from the fog, will it be friendly or will it be foe? The day remains grey, reluctant to let the sun though, clouding us in drizzle. It is a day to stay in, create food to remind us of the sun and spend family time together.
For me the scent of lemon always reminds me of the sunshine. The act of adding a slice of lemon to a drink with ice makes me feel summer is here. I wanted to create a dish that spoke of summer, whilst being heart warming enough to chase away the greyness of the day. My base was lemons, I used lemon curd, lemons and Maille Lemon and Garlic Garlic mustard to create a sauce for some pan griddled pork chops. I added some mushrooms and Maille extra small Gherkins Recette Classique into the sauce at the end to add a bit of excitement. Gherkins are something I love and I could eat by the bucket load. If you are not keen on them you can omit them from the sauce. The result was Lemon Mustard Pork Chops.
I cooked the sauce separately from the chops and then added it into the pan with the chops. The sauce started out with a bright yellow colour that really showed the lemon. As it cooked with the chops it reduced and the sauce became more brown in colour.
As it cooked with the chops it reduced and the sauce became more brown in colour. I was really pleased with the result, you could taste the flavours of the lemon with a slight tang of the mustard that really complemented the pork. The mushrooms really absorb the lemon flavour nicely and the gherkins add a little extra bite.
Disclosure: This is my entry into the Maille Culinary Challenge, I was sent some Maille products to use in creating a recipe.