Title : Cheese and Onion Pork Chops ... an easy tasty dish
link : Cheese and Onion Pork Chops ... an easy tasty dish
Cheese and Onion Pork Chops ... an easy tasty dish
Why not enjoy some (British) pork with melted Cheshire cheese and a kick of English mustard.
This is such an easy, tasty dish.
Ingredients
4 pork chops
2 tsp olive oil
1 tsp English mustard
4 tbsp. caramelised onions, from a jar (make your own if preferred)
50g Cheshire cheese, grated
1 tsp thyme, chopped
1 tsp English mustard
4 tbsp. caramelised onions, from a jar (make your own if preferred)
50g Cheshire cheese, grated
1 tsp thyme, chopped
Method
1. Heat grill to high, then place the chops on a grill pan, rub with oil and season. Grill for about 6 mins on each side, until golden.
2. Spread a little mustard over one side of each chop, then top with 1 tbsp. onions. Mix the cheese and thyme, sprinkle over the chops, then grill until golden and bubbly.
2. Spread a little mustard over one side of each chop, then top with 1 tbsp. onions. Mix the cheese and thyme, sprinkle over the chops, then grill until golden and bubbly.
Nutrition
per serving : fat 23g carbs 8g protein 36g
From an original idea here
You may like to serve these chops with mashed swede (rutabaga) and perhaps some green beans...
Cheshire is a British cheese produced in the English counties of Cheshire and the neighbouring four counties of Denbighshire, Flintshire, Shropshire and Staffordshire. Reputed to have been made since Roman times, the cheese is also mentioned in the Domesday Book of the 11th century.
Dense and crumbly, Cheshire is made using vegetarian rennet and pasteurised cow’s milk. The taste and flavour of cheese develops with ripening. Young Cheshire is firm, crumbly and white in colour. It is mild, milky and aromatic leaving behind a slightly tangy aftertaste on the palette.
Sometimes, to add a different dimension to the cheese, annatto is added to the milk, which gives Red Cheshire a deep shade of red orange. However, there is no difference in the flavour and texture in both cousins. Another variant is a Blue Cheshire ripened with Penicillium culture molds.
An aged Cheshire becomes firmer and darkens considerably. It is now a full-flavoured cheese yet with no hint of bitterness. Though still crumbly, the cheese turns dry with maturity.
Cheshire with its lower salt content makes for a perfect crumble on fruits, chutney, and vegetable and baked dishes.
From an original idea here
You may like to serve these chops with mashed swede (rutabaga) and perhaps some green beans...
Cheshire is a British cheese produced in the English counties of Cheshire and the neighbouring four counties of Denbighshire, Flintshire, Shropshire and Staffordshire. Reputed to have been made since Roman times, the cheese is also mentioned in the Domesday Book of the 11th century.
Dense and crumbly, Cheshire is made using vegetarian rennet and pasteurised cow’s milk. The taste and flavour of cheese develops with ripening. Young Cheshire is firm, crumbly and white in colour. It is mild, milky and aromatic leaving behind a slightly tangy aftertaste on the palette.
Sometimes, to add a different dimension to the cheese, annatto is added to the milk, which gives Red Cheshire a deep shade of red orange. However, there is no difference in the flavour and texture in both cousins. Another variant is a Blue Cheshire ripened with Penicillium culture molds.
An aged Cheshire becomes firmer and darkens considerably. It is now a full-flavoured cheese yet with no hint of bitterness. Though still crumbly, the cheese turns dry with maturity.
Cheshire with its lower salt content makes for a perfect crumble on fruits, chutney, and vegetable and baked dishes.
If you should need a substitute for Cheshire cheese look here
A bouquet for our American friends as they celebrate 4th July.
Also to all our readers, some who have just celebrated Canada Day,
and to those in other countries with festivals and celebrations,
wherever you may be, we wish all readers a happy day.
A variety of recipe ideas and articles are found within this blog, and not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter. If you have any concerns about your health, it is always advisable to consult your doctor or health care team.
All the best Jan
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