Mustard Pork Chops with Creamy Risoni

Here's a quick and simple dinner we had a few nights ago. Risoni pasta is called orzo in some places - it's tiny and shaped like grains of rice, but is regular pasta. I love it - especially in a creamy sauce. Sweden has tons of different flavored crème fraîches, so I used one with french herbs, but if you don't have that - use plain crème fraîche and add a garlic clove to the mushrooms, and perhaps some fresh herbs instead. Either way, I'm sure it'll be utterly delicious.

Mustard Pork Chops with Creamy Risoni
Serves 2

2 good-sized pork chops

Marinade:
1 tbsp dijon mustard
2 tbsp grainy mustard
2 tbsp worcestershiresauce
2 tbsp soy sauce
3 tbsp runny honey

Risoni:
150 g risoni pasta (called orzo in some places)
200 g mushrooms, cut into smaller pieces
1 yellow onion, finely chopped
100 ml crème fraîche with french herbs

Mix all the ingredients for the marinade and leave the meat to steep for at least a few hours. Remove, pat dry and fry.

Boil the pasta according to packet instructions. Fry mushrooms and onions in some butter (or oil) and add in the risoni. Finally, stir in the crème fraîche.

Recept på svenska:
Honungskotletter med svamprisoni