Pork Recipes: Pork Casserole with Mustard, Capers and Sage & Lemon Pork Chops with Mustard Sauce

Pork Casserole with Mustard, Capers and Sage
This is a simple casserole with a subtle flavour - a family favourite, with a classy touch.
Ingredients

6 (1kg) large pork loin chops

25ml oil

Salt and milled black pepper

1 onion, finely chopped

2 cloves garlic, crushed

50ml flour

250ml chicken stock

50ml white wine

14 fresh sage leaves, finely chopped

5ml French mustard

10ml capers, rinsed and chopped

Pinch each salt and sugar

25ml cream or thick sour cream
Ingredients

Cut off rind and trim chops of most fat. Heat oil and brown chops very lightly on both sides. Arrange in baking dish to fit closely, in single layer. Season. To pan drippings add onion and garlic. When softened, add flour, and stir for a minute, then slowly stir in stock and wine. Allow to thicken, then add sage, mustard, capers, salt, sugar and cream or sour cream. Mix well and pour over chops. Cover and bake at 160ºC for 1 hour 10 minutes, or until chops are tender and gravy is thick and aromatic - the timing depends on thickness of chops, size of dish and position in oven. Good with lemon-flavoured rice, or jacket potatoes and a cabbage salad. Serves 6.

Lemon Pork Chops with Mustard SauceThese chops, lightly perfumed with lemon and sage, are crumbed and baked and served with mustard sauce made in the old-fashioned way.
Ingredients

1kg pork chops

7ml dried sage

300ml fine, toasted breadcrumbs or 5 wholewheat breakfast biscuits, crushed

5ml salt

100ml yogurt or buttermilk

50ml mayonnaise

25ml lemon juice

2ml finely grated lemon rind
MUSTARD SAUCE

250ml milk

1 egg yolk

10ml dry mustard

20ml flour

10ml brown sugar

15ml brown vinegar

Pinch salt

Small knob butter
Method

Remove rind and most of the fat from chops. Crush sage between fingers after measuring and mix with crumbs and salt. Mix yoghurt, mayonnaise, lemon juice and rind. Dip chops into yoghurt mixture, then into crumbs and chill for 2-3 hours. To bake, preheat oven to 160ºC. 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.

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