Go Back
Print
My pork chops crosse and blackwell style: sizzling pork chops in a piccalilli cream sauce... This dinner is ready in 30 minutes!

Pork Chop Crosse and Blackwell

My pork chops crosse and blackwell style: sizzling pork chops in a piccalilli cream sauce... This dinner is ready in 30 minutes!
Course Main Course
Cuisine English
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2 people
Calories per serving 504 kcal

Ingredients

  • 2 fresh pork chops
  • ½ cup cream (120 ml)
  • 3 tbsp piccalilli pickles
  • 1 tbsp unsalted butter
  • 2 tbsp fresh parsley chopped
  • pepper
  • salt

Instructions

  1. Pour the cream in a large saucepan and place it over medium heat until simmering. Then add the piccalilli pickles.

    My pork chops crosse and blackwell style: sizzling pork chops in a piccalilli cream sauce... This dinner is ready in 30 minutes!
  2. Stir well and gently boil the sauce simmer 2 more minutes. Check the seasoning and add extra pepper or salt to taste if necessary.
    My pork chops crosse and blackwell style: sizzling pork chops in a piccalilli cream sauce... This dinner is ready in 30 minutes!
  3. Cover the saucepan, turn the heat low and let the sauce simmer until it is time to plate up. In the meantime season the pork chops on both sides with a good dash of pepper and salt.

    My pork chops crosse and blackwell style: sizzling pork chops in a piccalilli cream sauce... This dinner is ready in 30 minutes!
  4. Add the butter to a large non-stick pan and place it over medium-high heat until melted. Once the butter starts to foam, add the seasoned pork chops.

    My pork chops crosse and blackwell style: sizzling pork chops in a piccalilli cream sauce... This dinner is ready in 30 minutes!
  5. Bake the pork chops for 2 to 3 minutes until they are nicely brown on one side. Then turn them over and bake them on the other uncooked side.

    My pork chops crosse and blackwell style: sizzling pork chops in a piccalilli cream sauce... This dinner is ready in 30 minutes!
  6. 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. Then place the browned pork chops onto warm plates and top with the warm pickles cream sauce. Finish with some freshly chopped parsley and freshly ground black pepper. Serve immediately.

    My pork chops crosse and blackwell style: sizzling pork chops in a piccalilli cream sauce... This dinner is ready in 30 minutes!