Today was one of the best days yet. These are not my words, so don’t kill me. I made pork chops with braised lettuce and potato spinach gratin, and a mustard sauce. It was a good dish, plus, another 3 recipes! I started by braising the lettuce. To do this, I boiled a pan of water, then plunged the lettuce into it. Bring back to the boil and leave for a couple of minutes. Meanwhile, I fried some onions and carrots in some butter until tender. Put the lettuce in and cover with some bacon and stock. Shove it in the oven for an hour.
Cette journée a été l’une des meilleurs jamais vécues. Ce ne sont pas mes mots, alors ne me tuez pas. J’ai fait des côtelettes de porc avec de la laitue braisée et un gratin de pommes de terre aux épinards, et une sauce à la moutarde. C’était un bon plat, 3 recettes en plus ! J’ai commencé par faire braiser la laitue. Pour ce faire, j’ai fait bouillir une casserole d’eau, puis j’y ai plongé la laitue. Je l’ai ramenée à ébullition et j’ai laissé reposer quelques minutes. Pendant ce temps, j’ai fait frire des oignons et des carottes dans du beurre jusqu’à ce qu’ils soient tendres. Mettez la laitue dedans et couvrez avec du poitrine fumée et du bouillon. Enfournez pendant une heure.
Then I made some spinach braised in stock. I did this on Wednesday 9th, so I won’t explain, just go read it, I need the read time and you have nothing better to do. I just boiled it, drained it, added some flour and some stock. I sliced some potatoes and prepared my gratin. To do this, I spread half the taters on the bottom, added some of my anchovy butter, then spread half the spinach on top, then repeat. Slap some cheese on it and put it in the oven for half an hour. Now, pork. I fried it for about 7 and a half minutes a side. Then I removed the chops from the pan and made my sauce. To do so, I degreased the pan with some cider vinegar, added some cream and mustard, and reduce it until it coats the back of a spoon, then swirl in the enrichment butter. It was really good. I’m not sure about the anchovies in the spinach, it seems a bit unnecessary. I also reduced the sauce for less long, and it was all the better for it.
That was good. I like pork chops, though I don’t particularly like eating pork – they’re quite intelligent. Well, I gotta go drink some wood. Fare thee well!
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