Total Pageviews

Wednesday 20 March 2019

Cheese and Onion Pork Chops



Enjoy British pork with melted Cheshire cheese and a kick of English mustard. This is such an easy dish, a family favourite!

Ingredients:
Serves Four
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
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.
    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) or cauliflower rice, 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.


    Dear reader, you will find a variety of recipe ideas and articles 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.

    All the best Jan

    40 comments:

    Valerie-Jael said...

    This sounds wonderful. Valerie

    Sami said...

    That looks delicious, quick and easy to do. Thanks Jan

    Iris Flavia said...

    I´ll try and look for that cheese, sounds yummy!

    Christine said...

    You had me at easy, worth a try! Thanks.

    Stephanie said...

    This sounds wonderful, my friend. I am a huge fan of onions {{smiles}} Thanks for sharing another delicious recipe. Hugs to you!

    NanaDiana said...

    That sounds delicious. I caramelized a huge stock pot of onions last night to make baked french onion soup. SOOOO good. However,the whole house now smells like a burger joint. I did not realize you could buy caramelized onions! I have never seen them here.
    I am copying your recipe over because my hubby loves pork!

    Carol Blackburn said...

    Now that's something different! Thanks so much.

    ann said...

    Oh Edde and the lamp are so precious. I am not sure that I could find Cheshire cheese in my supermarket, so can you recommend a an substitute? Cheddar, maybe? Mild? I am always looking for pork chop recipes. This one looks really good.

    William Kendall said...

    That sounds good!

    Out on the prairie said...

    YUM! I will now look around for the cheese.I like blues and gorgonzola, but with this maybe a hot pepper montery jack.

    Lowcarb team member said...

    Ann said...
    Oh Edde and the lamp are so precious. I am not sure that I could find Cheshire cheese in my supermarket, so can you recommend a an substitute? Cheddar, maybe? Mild? I am always looking for pork chop recipes. This one looks really good.

    Hello Ann, many thanks for your comments and question.
    Cheshire Cheese is a good cheese to cook with as it melts well, and it is one of the best cheeses for a cheese sauce. Some possible substitutes are Cheddar, and other crumbly white cheeses such as Caerphilly or Lancashire.

    I think American cheeses do differ slightly so perhaps try a Cheddar first! This is such a nice recipe and I'm sure you will enjoy it. Do please come back and let us know how you got on.
    Bon Appetit :)

    All the best Jan

    mxtodis123 said...

    This one's a keeper.

    Jo said...

    That looks fabulous and Cheshire cheese is one of my favourites.

    Chris Lally said...

    Wow! Can't wait to try this, Jan. Thank you!

    DMS said...

    I no longer eat pork- but I would have enjoyed this when I did. :)
    ~Jess

    sandy said...

    that sounds really good - I haven't had pork chops in a long time.

    My name is Erika. said...

    I had a light dinner tonight, and I didn't think I was hungry, but now I am know I am. Yum. Hugs-Erika

    Victor S E Moubarak said...

    I would never have thought of pork chops with grilled cheese. Sounds tasty.

    God bless.

    Margaret D said...

    Look nice.
    Someone was talking about English Pork Pies which we don't have here, well as far as I know we don't.

    mamasmercantile said...

    Looks delicious, very tasty.

    angryparsnip said...

    The last recipe of yours I tried was wonderful, so I will try this one !
    I have some pork in the freezer.

    cheers, parsnip

    baili said...

    onion is must part of dish here in routine dear Jan!

    this one looks good

    Lady Caer Morganna said...

    Ahhh, this recipe does look yummy indeed! Need to try this one! Thanks!!

    Ygraine said...

    Oh my gosh...these chops look absolutely delicious!!
    I can't wait to try these...thank you so much!šŸ˜ŠšŸ˜Š xxx

    rose AKA Walk in the Woods - she/her said...

    Looks 'n' sounds good ~ I may have to get some chops from my local farm!

    PerthDailyPhoto said...

    Looks good Jan, wonder if I could swap the pork for chicken?

    sage said...

    another good looking dish!

    www.thepulpitandthepen.com

    JFM said...

    These look delicious!!!

    Lowcarb team member said...

    PerthDailyPhoto (Grace) said...
    Looks good Jan, wonder if I could swap the pork for chicken?

    Hello Grace, many thanks for your comment and question.
    Yes, this does work with chicken - but cook in the oven.
    If you are cooking for four people use four skinless chicken breasts, cut pockets in them. Mix the onions, cheese and thyme with 50g (low carb) breadcrumbs, then divide between the pockets. Brush chicken with mustard and oil, season, then bake at 200C/ fan 180C/gas 6 for 20-25 mins until cooked through.

    Some also choose to wrap the breasts in smoked streaky bacon after stuffing them and they come out lovely and moist...

    This alternative will alter the nutrition details given in the original recipe.

    Hope this helps, happy cooking :)

    All the best Jan

    Teresa said...

    Tiene que estar muy bueno, lo tengo que hacer. Besitos.

    Lowcarb team member said...

    Teresa said...
    Tiene que estar muy bueno, lo tengo que hacer. Besitos.

    Google translate:
    It has to be very good, I have to make it. Kisses.

    Jean | DelightfulRepast.com said...

    Jan, that looks wonderful! We love pork chops, and I prepare them several ways, but none like this! Pinning.

    aussie aNNie said...

    Delish, love pork chops and this will just add a bit more flavour.x

    Diane said...

    Wow your pork chops look so yummy Jan. Thanks for sharing them.

    Hugs Diane

    eileeninmd said...

    Hello, hubby and I love the porch chops. This recipe looks delicious. Enjoy your day, have a great weekend!

    Mike@Bit About Britain said...

    Oh - I need to give this one a try!

    David M. Gascoigne, said...

    It does sound good. The biggest problem I have with pork chops is that they are often dry. Sometimes I get lucky, especially when I barbecue them, and they are moist, but mostly I avoid cooking pork chops altogether. My choice of pork is always pork tenderloin.

    Conniecrafter said...

    that sounds interesting, I don't recall ever having english mustard while we lived over there

    Anonymous said...

    Thanks for the recipe, made it on Wednesday with sage instead of thyme and smoked cheddar. Made my own caramalised onions. Very tasty.

    Magic Love Crow said...

    My mouth is watering! Thank you Jan! Big Hugs!