Pork Chop in Brown Sauce

 

Pork Chop accompanied by soup and/or salad is a good option if you are thinking of a Western meal for lunch or dinner. However, the meat cut is important for a good meal; I usually choose fillet to make my Pork Chop. Just season it and coat with flour before frying it. After that top it with brown mushroom sauce and you have a delicious dish to satisfy your palate.

Ingredients:

• 250 g pork (I used fillet), sliced into 3 pieces
• 1/2 tsp salt
• 1/2 tsp pepper
• 2 tbsp rice flour
• 1 tbsp all purpose flour
• Cooking oil

• 1 dollop of butter
• 6 big pieces of white button mushrooms, sliced 
• 3 cloves garlic, minced
• 1 small onion, minced
• 75 ml double cream
• 1/2 tsp dark soy sauce
• 1/2 tsp salt or to taste
• 1/2 tsp pepper powder, white or black

Method:

• Marinade pork with salt and pepper for at least half an hour.

• Mix rice flour and all purpose flour in a plate.

• Heat up a pan with some cooking oil.

• Coat the pork slices with the flours. Shake off any excess flours.

• Pan fry them in the pan till they are brown and cooked.

• Remove and set them aside.

• Add a dollop of butter into the same pan (there should be no more oil left).

• Saute minced garlic and onions till they are cooked and brown.

• Add the button mushroom slices to the pan. Fry them till they are cooked (browned and reduced in volume.

• Add the double cream to the pan.

• Add dark soy sauce, salt and pepper.

• The sauce is ready once it has boiled.

• Pour it over the cooked pork slices.

• Serve with bread, soup and salad.

Cheesey Double Cream Buns

 

 

I have some double cream left over from my cooking. Double cream as compared to whipping cream is thick with around 48 per cent fat content (whipping cream has around 36 per cent). So I experimented with it in my bread dough. The result was supersoft and fluffy buns, more so than the buns using whipping cream. And the buns were very delicious.

Ingredients:

• 325 g bread flour
• 135 g warm milk
• 3 g yeast
• 40 g sugar
• 150 g double cream
• 7 g salt
• 50 g grated Mozzarella cheese

Method:

• Add 135 g warm milk into the bowl of a stand mixer. (If you do not have fresh milk at home, then you may mix 26 g of milk powder with hot water till you get 135 g of milk.)

• Add sugar to the bowl and stir till it dissolves into the milk.

• Let the milk cool a bit before adding the yeast. Stir.

• Wait for about 5 - 10 minutes till you see bubbles are formed.

• Add double cream to the bowl.

• Add bread flour and salt to the bowl.

• Start the machine to knead till window pane is achieved.

• Grease a clean bowl and transfer the dough to it. Cover the bowl with a cling wrap.

• Once the dough has doubled in size, transfer it to your counter top.

• Punch down the dough to degas.

• Form the dough into a ball.

• Using your bench knife cut the dough, first into 4 and then 8 and finally 16.

• Roll each of the 16 pieces of dough balls and place them onto a greased and lined 9 inch x 9 inch pan.

• Cover the pan with cling wrap and let the dough balls rise till double in size.

• Meanwhile pre-heat your oven to 175 deg C.

• Once the dough balls have double in size, sprinkle grated Mozzarella cheese on top of them.

• Bake them for 20 minutes. (Tent your pan with aluminium foil if your oven is too hot and the top of the buns are turning dark too soon.)

• When baked, remove the buns from the parchment paper and pan onto a metal rack to let them cool down.

• Enjoy.