Tasty Tuesday With A Hong Kong Phooey Chop..!

Good Morning world and thanks for tuning in to another day here on Planet Magnet.

You know sometimes as I write those (soon to be) immortal words, I wonder if you guys get sick of reading them every single time I post or if you, like me, simply skip past them and on to the body of the text to see if there is anything worth reading. Or, in this case, through the pictures to see if there is anything worth cooking…

I suppose in reality it matters not. What matters is that you have visited, liked my blog and hopefully left positive feedback in the comments.

Negative feedback will not be tolerated.

Just so you know…

Anyway, it’s Tuesday and thus I endeavor to bring you yet another tasty recipe taken from the wilds of the cray world of the internet and reproduced here with a little extra hint of Magnet and a twist of Cameron the Chef….

As you know I have been trying to avoid carbohydrates for the past week or so and have required some more exciting dishes to eat other than straight forward plates of meat (not your feet but literally plates and plates of meat)
This led me to hunt around until I found a low carb meal that I could prepare with the meat from this dish coming courtesy of the BBC Good Food Guide.

So what is it we have today….

Well there is no Chinese element to it but there is a Chop, a Pork Chop. In fact it’s a Pork Chop with Mustard, Caramelised Onions and Cheese. All heaped on the plate with sme generous helpings of vegetables…. followed by fresh fruit and creme fraiche… Yum.

Ingredients:

Main meal:

  1. Pork Chops.
  2. Small Red Onion – finely chopped.
  3. Strong Cheddar Cheese – grated.
  4. English Mustard.
  5. Olive Oil.
  6. Cracked Black Pepper.
  7. Himalayan Pink Salt.
  8. Lemon Thyme – finely chopped.
  9. Broccoli Tenderstems.
  10. Baby Carrots.
  11. Parsnip.

Desert:

  1. Kiwi Fruit – finely sliced.
  2. Pineapple – cubed.
  3. Grapes.
  4. Creme Fraiche.

IMG_3686

Take the Red Onion and warm in a pan with some oil.

IMG_3687

As this cooks, measure out some strong grated Cheddar Cheese.

IMG_3688

Then put some Olive Oil on a baking tray.

IMG_3689

Put the Pork Chops onto this, coat well and season.

IMG_3690IMG_3691

Before placing in the oven at 180˚C.

IMG_3692

Finely chop the Lemon Thyme.

IMG_3693

And add to the grated Cheese.

IMG_3694

Season the cooking Red Onions.

IMG_3695

Then season the Cheese and Thyme.

IMG_3696

Drizzle some Olive Oil onto another tray.

IMG_3697

Chop the Parsnips into long lengths.

IMG_3698

Then take to the pan of boiling water.

IMG_3699

And add. Literally only cook these for 5 minutes.

IMG_3700

Whilst these cook, it is time to prepare the Fruit.

IMG_3701

By top and tailing the Pineapple, stripping the husk then cutting into cubes.

IMG_3702IMG_3703IMG_3704

Do the same with the Kiwi Fruits but slice into smaller pieces.

IMG_3705IMG_3706IMG_3707

By now the Parsnips will have blanched enough to remove “the bone” so add them to the tray with the Olive Oil along with the Baby Carrots and place in the oven along with the Pork Chops.

IMG_3708

As these cook off, slice the grapes into halves.

IMG_3709

And then put all of the prepared Fruit into a serving bowl and place in the refrigerator for later.

IMG_3710

By now the Onions should have sweated down enough to be used as the next ingredient.

IMG_3711

Remove the Pork Chops from the oven.

IMG_3712

And flip over so the seasoned side is now on the bottom.

IMG_3713

So it is easier to add the English Mustard to the smooth side of the Chop.

IMG_3714IMG_3715

Put the caramelised Onion on top of the Mustard and then the grated Cheddar Cheese on top of that.

IMG_3716IMG_3717

Put the Broccoli in the hot water used for the Parsnips – no energy waste here…

IMG_3718

Remove the Parsnips and Carrots from the oven.

IMG_3719

Turn it up to 200˚C and put the newly coated Chops back onto the top shelf.

IMG_3720

Once they have been in for the last five minutes or so, remove and prepare to serve.

IMG_3722

Serve with the freshly cooked Broccoli Tenderstems, roasted Parsnips and Carrots.

IMG_3723

Eh, Voila!

Then for dessert, serve the chopped and sliced fresh fruit with some Creme Fraiche.IMG_3724

And Eh, Voila for the second time….

Please do give this a try. It is a simply super low carb tasty meal that is very tasty and really very easy to cook.

‘Till tomorrow,

Stay out of the fridge.

 

49 thoughts on “Tasty Tuesday With A Hong Kong Phooey Chop..!”

  1. Lynz Real Cooking says:
    Reply

    I do like to read what you have to say! I am happy this is a low carb meal, I need that for sure! You are sure becoming an expert at making these dishes, photographing everything and giving us a wonderful and different meal.I also love the fruit at the end!

    Liked by 1 person

  3. Osyth says:
    Reply

    The one and only thing in the whole world (apart from Rice Pudding) that I cannot and will not eat is English Mustard. I’m sure I can substitute French though and it would still be pretty tasty but for the moment I will content myself with singing ‘Hong Kong Phooey, number one super guy’ at the top of my voice just because I can 🙂 https://www.youtube.com/watch?v=Va_Rmpd3PZI

    Liked by 1 person

  7. Doctor Jonathan says:
    Reply

    This dish looks marvelous. Not sure I would call this a low carb meal, but the fruits and vegetables not only accentuate variety of the meal, but add good quality carbs to it as well. For those fearful of carbs, this meal will pack all the good nutrients needed without worry.
    Pork is a lovely meat and often left off of recipes for some unknown reason.
    Another masterful production!

    Liked by 1 person

  9. New Journey says:
    Reply

    Oh I love it…I am stuck with cooking pork chops…its either to tuff or tasteless, but I think hubby is going to love this….he loves all the ingredients…and my favorite part of all the pictures is that your cooking in bare feet!! Love it…if only I like Tasty Tuesdays you can’t stop…I love getting ideas from you…and oh ya….were those beautiful parsnips you were roasting right next to some smart looking carrots……..who would of thought!!! have you ever roasted beets….they are so yummy….the caramelize themselves…I love your blog, I love tatsty Tuesday….so there…it will continue….xxxxkat

    Liked by 1 person

      • New Journey says:

        I am laughing out loud…because…by all means…your better comply to my wishes….my favorite Scotsman…LOL love it….but do try both the golden and red beets together…..I bake them with the skins on sometimes, or boil, peel and roast in the oven with herbs and oil…so yummmmmieeee!!! Careful beet juice doesn’t come out…its a permanent dye…I used to boil them and then soak my daughters t-shirts and new undies in them because she always wanted pink…LOL its also works great to tie dye….take a white t-shirt and put either tuber bands tightly around them or tie the shirt up and then soak it in the hot beet water over night…let dry and take the bands/ties off……just a thought…have fun with it….kat

        Liked by 1 person

  10. LydiaA1614 says:
    Reply

    First of all, if I didn’t see your opening and closing lines I would send out a search party for you because I would no that it wasn’t you writing! LOL! So please, don’t stop typing them. 🙂

    This recipe looks very good and in the style of the way my Mother cooked, which is a really positive thing! She brought me up on English mustard (Keen’s dry mustard mixed up fresh when needed), parsnips and pork chops. Though the latter was never my favourite until they invented Shake and Bake (a coating you shook up in a bag). Now I love them smothered in onion gravy and onion and mustard sounds awesome! What you called Broccoli Tenderstems looks like what we call Broccolini here in Canada.

    And I like a cook who just puts down ingredients and not quantities. At culinary school we learned that baking is a science, but cooking is an art! 🙂

    Liked by 1 person

  12. milliethom says:
    Reply

    Hi again. I’ve just read and liked your next two posts but can’t comment on either because the comment sections seem to have gone walk-about. Perhaps it’s our rubbishy internet here, but this page is OK. I think you could probably delay your walk a little – just until you get your health issues sorted and you start feeling better in yourself. Any time up to September should be fine. Of course, you may well suddenly feel good enough to go ahead with June.

    Liked by 1 person

  13. theturtle says:
    Reply

    This Turtle reads everything 😉 and likes it 🙂
    One of these days (if I keep reading your Tuesday posts , and I have lots to catch up) you’ll even make a cook out of me 🙂 Love your step by step pictures
    Turtle Hugs

    Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in:

Gravatar
WordPress.com Logo

You are commenting using your WordPress.com account. ( Log Out /  Change )

Google photo

You are commenting using your Google account. ( Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. ( Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. ( Log Out /  Change )

Cancel

Connecting to %s