Friday, June 24, 2011

Dimple Maggot cooks : Garlic Cajun Pork Chops with Honey Dijon Mustard Potatoes and a side of Buttered Enoki


This is quite a hearty meal!

You have your meat, tonz of garlic, potatoes, honey, mushrooms,!

I absolutely love the pork chops! They are superbly tasteful. All you can taste from the first bite is the absolute sweetness of the pork, along with how fragrant the garlic is and the cajun completes the whole taste!

A few days ago I was watching a cooking show on AFC, not really sure what the show title is but I got the Honey Dijon Mustard recipe off it so I decided to have my potatoes with it. Turned out great! Won't go wrong if I follow the show's recipe right?

I mean, I am not saying that I'm cooking all delicious and great dishes yea, I just share those that turned out right. There are a few times the food didn't turn out as well as I hoped they would but I'll try again and again until I have them just the way I want them to be :D

So, enough talking. Here are the ingredients!

Ingredients (2 pax serving) :

• 4 pieces of pork chops (lean or fat, your choice)
• 2 medium size potatoes, chopped to golf ball size
• 1 handful of enoki mushrooms, roots chopped
• salt and freshly ground black pepper
• 1 clove of garlic, sliced
• 1/3 clove of garlic, finely chopped
• rosemary and cajun powder (to marinade pork)
• 1 teaspoon of all italian herb (thyme, oregano, rosemary, sage, basil, savory, marjoram)
• 2 tablespoons of mustard
• 2 tablespoons of honey
• 3 knobs of planta
• 1 knob of butter

Method :


Wash and dry all pork chops. Run salt all over pork, front and back. Lay out cling wrap onto a plate. Spread some sliced garlic over cling wrap, as wide as the pork chops. Season pork with rosemary and cajun on both sides. Lay 1 piece of pork onto cling wrap on top of sliced garlic. Followed by spreading garlic on top. Followed by pork then garlic then pork until the very last piece where you lay the last slices of garlic on top of pork. Wrap up pork with cling wrap and put into the fridge for at least an hour. Or, if you are in a rush, just put it on your working table while you prepare the rest of the dishes.


Heat a small pot of salted water. Dump potatoes in and boil for 15 minutes on high fire or until potatoes can be poked through. We don't want them to get all mushy. Medium hard is just nice.

Meanwhile, grab a big bowl. Pour honey and mustard in. Add a pinch of salt and sprinkle some pepper. Stir thoroughly.

Heat a small pan and when it's nice and hot, add 1 knob of planta. Fry chopped garlic and all italian herb (you may find all of them in a bottle for RM6plus at the supermarket) until golden brown. Pour oil and garlic into bowl and keep stirring until oil is all mixed in. (you won't be able to see the layer of oil on top)

Have cooked potatoes tossed with the sauce. Make sure all potatoes are coated nicely.


Heat another small pan and, when it's nice and hot, add 1 knob of planta. Fry enoki until slightly cook. Add a pinch of salt. Stir fry until slightly golden brown. Sprinkle pepper and keep aside. If you like your food spicy, sprinkle a pinch of chilli flakes :D


Now, for the pork. It only takes about 10 minutes or less to cook so only cook them when everyone is ready to eat. Heat a regular size pan, add 2 knobs of planta. Gently place pork on pan, lay them for 4 minutes each sides on high fire. If chosen pork with top fat layer, when both sides of pork are cooked, have the top fat layer on pan to fry until golden brown.

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