One lucky surfer - Joss

Being a surfer means weekend trips around the UK to find the best waves, and once a year, I go to Bali. Caroline and I went earlier this month and spent a good 20 days there. I surf, while Caroline patiently waits on the beach, like here in the UK. The difference is, when we do weekend trips here in England, and the weather gets slightly cooler, Caroline waits in our Adria, and usually prepares me a good meal for when I get back.

So this weekend, we are on the road again. I go surfing near widemouth bay, I get back, and dinner is on the table. Caroline was really happy about the meal. Tasty, easy and not too much dishes. So she gave me strict instructions, that for the next blog I write, I give you guys a walk through. So here it is. Pork chops with apples and onions.

You need:

1 pan

4 bone-in pork chops

2 potatoes in small size dices

1 teaspoon salt

½ teaspoon pepper

2 table spoon olive oil

2 granny smith apples cut in wedges

1 onion

1/3 cup chicken broth

1 cup whipping cream

¼ cup Dijon mustard

8 small fresh thyme springs

 

 

 

1.  Cook the potatoes in hot oil in a pan for 10 mins, stir occasionally. Remove from pan. (Caroline puts it on a plate we later use for eating, saving to wash anything unnecessary.)

2. Sprinkle pork with salt and pepper. Cook in pan over medium heat 5 to 6 minutes on each side or until golden brown. Remove from pan.

3. Add apples and onion to pan; cook, stirring occasionally, 4 to 5 minutes or until browned. Remove from pan.

4. Add broth to pan, and cook 1 to 2 minutes, stirring to loosen browned bits from bottom of the pan. Whisk together cream and mustard in the pan, and cook, stirring constantly, 1 to 2 minutes or until bubbly. Add pork and potatoes, turning to coat, cook for 10 min.

5. Top with apples, onions, and thyme, cook for 5 mins. Let it stand in the pan for 5 minutes before serving.

 

Bon appetite