Crosse and Blackwell Sauce Pork Chops
This golden jar of delicious pickled vegetables is one of many I treasure in my fridge. It’s a fantastic product, cheap, ready to use and even easy to prepare it yourself if you’re crazy enough about it. I made piccalilli pickles once myself at home, find the recipe here. Great fun, I can guarantee you that! I mainly use cold pickles in combination with bread, cold cuts and cheese. It also works perfectly well as a chutney to spice up a juicy roast or even a homemade hamburger.
The following recipe is drop-dead simple but a winner. A juicy pork chop with a creamy pickles sauce, life can be so beautiful! I usually serve it with golden french fries and a light green salad then. This time I went for a huge jacked potato and steamed green beans. You can easily replace the pork and use chicken or turkey. Enjoy!
- 2 fresh pork chops
- ½ cup (120 ml) cream
- 3 tbsp piccalilli pickles
- 1 tbsp unsalted butter
- 2 tbsp fresh parsley, chopped
- Pour the heavy cream in a large saucepan and place it over medium heat. Bring the cream to a simmer and then add the piccalilli pickles.
- Stir well and gently boil the sauce simmer 2 more minutes. Check the seasoning and add extra pepper or salt to taste if necessary.
- Cover the saucepan, turn the heat low and let the sauce simmer until it is time to plate up. Season the pork chops on both sides with a good dash of pepper and salt.
- Add the unsalted butter to a large non-stick pan and let it melt over medium-high heat. Once the butter starts to foam, add the seasoned pork chops.
- Bake the chops for 2 minutes until they are nicely brown on one side. Then turn them over and bake them on the other uncooked side.
- When that is done, turn the heat off and let the pork chops rest in the hot pan for another 2 minutes until cooked through. Place the browned pork chops onto warm plates and top with the pickles sauce. Finish with some freshly chopped parsley and freshly ground black pepper. Serve immediately.