Hi, I'm Christie - a self taught cook and self confessed cookbook and magazine addict!
I love the creativity of spontaneous cooking as well as the pleasure of planning and perfectly executing a meal.
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Hello friends, family and all my internet pals,
I’m currently in Fes, Morocco. Yesterday we went to the Medina (a massive market) for the first time and it was absolutely amazing. Such a shock to the senses – smells (spices, incense, animal poop), sounds (musical instruments, Arabic, French) and sites (so many donkeys!).
Lots of amazing pics to follow, but for now, a recipe I created for Morning Copy‘s client Butcherman. A simple and delicious flavour combination for busy people mid-week.
Hope you enjoy it and chat soon, Christie
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Pork cutlets with sweet mustard crust recipe
serves 4 (Convert measurements here)
1-2 tablespoons vegetable oil
4 pork cutlets
4 teaspoons Dijon mustard (or hot English, if you prefer)
2 teaspoons demerara or brown sugar
1. Heat the oil in a frying pan over medium heat. Cook the pork cutlets for 3-4 minutes on each side until almost cooked through.
2. Transfer to a baking tray. Using the back of a spoon, spread the mustard evenly over the cutlets and sprinkle with sugar.
3. Place under a hot grill for 2 minutes until the sugar melts and caramelises. Serve immediately. I served this with an apple, walnut and lettuce salad. It’s also great with mashed potatoes and steamed spinach.
Looking for more pork recipes? Here you go:
Rosemary and apricot pork fillet pies
Spicy pork noodle salad (GF)
Leg ham open sandwich w/ fresh corn salsa
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9Comments
How easy is this…and yet it looks so delicious!! We love pork, but because the chops are always on the dry side….a topping is just the right remedy!!!
I’m so envious of you going to the Medina market. I’ve seen photos of it, incredible sight, let alone the smells and sounds.
I am impressed at the ease of this dosh Christie…look forward to seeing your Morocco pics! Sounds like a real adventure!
4 ingredients ? wow insanely easy. Hey Nina you should try moisture infused pork, it is very tender and juicy and is not something you find with normal pork.
Amazing! I love that golden crust. Can just imagine how fantastic the trip to Medina must’ve been.
You’re good doing up recipes for your client while you’re travelling around the world! Very simple and tasty sounding dish!
Sweet and spicy topping sounds perfect for pork. I look forward to hearing more about Morocco – have fun!
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