Hungry children aged three, five and seven don’t leave much room for fancy dishes. I just see to it that they get a more than adequate amount of vegetables, a fatty cut of meat, and sometimes potatoes because they can handle the energy. So, without further ado:
Pork chops with creamy broccoli and carrots
Ingredients for 3 children and 3 adults:
- Carrots, about 2 kilo
- Broccoli 2 heads
- Pork chops, about 1 kilo
- Shallots and garlic
- Optional: Blue cheese – chicken stock – arrowroot
- Slice the carrots and break up the broccoli into florets. Heat butter and / or olive oil in a skillet, add the vegetables. Fry for a couple of minutes. Then add some water or chicken stock, put the lid on and steam the vegetables over high heat. Add water now and then to avoid burning them. They should be tender after about 20 minutes. Add cream towards the end, making sure that other fluids have steamed into the vegetables or evaporated. Season with salt and freshly ground black pepper. Add garlic powder to taste if you like. Add parsley if you have it.
- Brown butter and / or olive oil in a pan, fry your pork chops on low heat. For extra taste, add some chopped shallots and garlic a couple of minutes into the frying. They should be done in around ten to fifteen minutes, depending on size. I like to slice the chops in long strips, because they are easier to handle for the little ones, and – big bonus – they look prettier that way.
- For the adults only – although seven year old Zoe gave it a try – I made a simple blue cheese cream sauce in a small pan. I heated butter first, then added chopped shallots over low fire for about two minutes. In went a little chicken broth and cream, and blue cheese to melt into it. I thickened the sauce by adding a little arrowroot.