Making a mental note (actimel, fat free yogurts, one egg, the old remains of some pâté, some fast wilting thyme and chives, and three quarters of pot of sour cream) I headed to the Sainsbury's at Clapham Junction in hope. You need a lot of hope when you enter the Sainsbury's at Clapham Junction. As with most train station food shops the amount of raw ingredients is minimal (apparently commuters don't cook), so you can never go in with any preconceived ideas of what you are going to make, as odds on they will only have one of the ingredients. It's the magical mystery tour of dinner making. Cut that with that a queue that snakes down almost every spare inch of space in the shop so you cn't actually get to anything, creating your gourmet midweek meal is facing a big challenge.
First stop: do they have any fresh meat left? Fish: hmm it looks a bit dodgy. Chicken: I'm not inspired. Pork! Pork steaks! Only £3! Ok, pork steaks plus fridge contents equals.... Pork with sour cream white wine mustard sauce. Plus classic side: broccoli and new potato crush. Yum.
Small bunch of thyme
Small head of broccoli
5 or 6 shallots
Pop the potatoes on to boil for 20mins while you chop the shallots. Five or six minutes in put on the pork chops and shallots in a frying pan, slosh over some white wine and add some garlic.
The pork steaks need to cook for about 12 or so minutes (turning ever so often), so after about eight add the sour cream, about 1tbsp of wholegrain mustard and some more white wine. Stick on the broccoli now too.
Mix well and let the sauce simmer away while you add some chopped thyme (the best way, I find, to just get the leaves is to hold the sprig of thyme by the chopped off end (bottom) and run your fingers down it to pull off the leaves).
While the sauce is simmering a little bit, prepare the crush (or get a handy sous-chef, the Boy, to do it for you). Drain potatoes and broccoli and put them in the same pan. Add a dollop (about 1/2tbsp aka one dessert spoon) of wholegrain mustard (can't get enough of the stuff tonight - we used Fortnum and Mason's chilli mustard for a bit of an extra kick), salt and pepper and then crush with a fork or masher. Don't go crazy with the masher mind, this is a crush not a mash. Don't pulp your broccoli. Then serve!
PS. For the pun-lovers (and Peter Andre lovers) out there I wanted to call this post 'Mysterious Grill' but sadly I pan-fried the pork...) And... groan.