Pork en papillote recipe.

I got a bit miffed with Mr FD yesterday - I'd come straight in from work and started preparing the vegetable tagine that I'd planned: roasting the butternut squash before adding it to the sauce (which I think was important to the flavour) and peeling the shallots, and all the other stuff necessary. He comes in, sits down and watches TV.
"What's for dinner?" he asks.
"Vegetable tagine"
A mou of disappointment. "What, no meat?"
I went into a bit of a rant, I'm afraid. Sigh. 

In fact I thought the tagine was very nice - I added some green beans and some tomato passata to the sauce, and I think that wasnecessary. Otherwise I think it would have been a tad meh.

Anyway, for Mr FD and those who want more meat (!) here is a very simple, quick pork chop dish. Frugal Queen has another delicious sounding pork dish on her blog too. But here's mine:

PORK EN PAPILLOTE

Ingredients
drizzle of oil
2 pork chops
handful of coriander leaves
pinch of chilli flakes
100g butter, sliced
salt and freshly ground black pepper
a good squeeze of orange juice and zest
1 lemon, juice only
splash of white wine
4 garlic cloves, kept whole

Method
1. Preheat the oven to 220C/425F/Gas 7.
2. Heat the oil in a griddle pan and griddle the pork for 2-3 minutes on each side.
3. Place one pork chop in the centre of a large sheet of foil. Top with the coriander leaves and chilli flakes.
4. Arrange the butter slices on top, season and then add the orange juice and zest, lemon juice and splash of wine. Place 2 whole garlic cloves alongside each chop.
5. Wrap up the foil to make parcel. Do the same with the other.Place on a baking tray and cook in the oven for 10-12 minutes.
6. Break open the parcels to serve, squeezing the roasted garlic cloves to give a garlicky paste to smear over the chop.

SOURCE: altaeditions.com