Ok….before I get started…I have to tell you all that I am not a food nazi who hates carbs, in fact I love carbs more than is healthy….Full loaves of bread swiftly disappear under my watch as does mammoth amounts of pasta.
The reason I end up making a carb-free dinner is the abundance of courgettes I often find myself with at this time of year from my two raised bed veggie garden. I’m a bit slack at collecting the little blighters on a regular basis so I often find myself with something resembling Arnold Schwarzenegger in courgette form.
I have found however that courgette peeled with a peeler and flash fried in some sort of homemade dressing is a great carb replacement…and that folks is fact because even Mr Pigeon doesn’t complain about the substitution….and he’s pretty carb obsessed too.
This entire dinner takes under 10 minutes to cook so it is a great workday meal to throw on the table when you are too tired to think.
Ingredients (for two)
2 pork chops
1 large courgette (green or yellow…let’s not be fussy)
2 tbsps of French Dijon Mustard
A glug of cider vinegar
Go ahead and peel your courgette, skin and all. You want all that courgette-y-ness in a bowl ready to flash fry after you’ve done the pork chops. You will need to pop your oven on to warm, this is just to keep your chops hot as you fry the courgette.
You will get to a point in the courgette where you hit seeds (if you let them get marrowy like I do) so stop otherwise it’ll be all pippy and horrid…I normally chuck the center in with the chickens as they go mad for it!
I love courgette as they taste of nothing and they can be melded into whatever you want in a dish. I make a mustard sauce for this dish as it goes well with the pork.
(Does it really count as a sauce if it’s two ingredients? Probably not…)
Pop the pork chops in a frying pan with a little glug of oil and get them cooking. They will only need about 4 minutes a side.
Whip up your mustard sauce by popping the mustard in a bowl, giving it a good stir and slowly adding cider vinegar until you have a runny dressing. I use a teeeeny whisk for this as I like to pretend I’m Nigella at this point….she always has a teeny whisk on the go.
Once your chops are done, pop them in your warmed oven on plates.
Throw all the courgette into the hot pan with all the pork juice and poke them around a bit until they are all covered and are heating through. Pour over your mustard concoction and gently mix. Poke about for about two minutes before getting your plates back out of the oven and serving up the veg from the frying pan.
Any sauce left in the pan can be drizzled on your pork chops and courgette on the plate and enjoy with a glass of something, whilst feeling smug that you aren’t having carbs.
Ps: I’M BAAAAAAAACK!