The flavours of pork and shrimp work together well in this protein-rich dish.
Pork Chop With Shrimp
4 x 6oz pork loin chops
16 Shrimps (21/25 size), peeled & deveined
1 tsp mustard
4 oz 35% cream
2 cups broccoli spears
1/2 cup chopped onions
1/2 cup oven-dried tomato
2 oz white wine
2 tbsp butter
Salt & pepper
Oil
Preheat a skillet and in it add some oil and butter; add the onions and the tomatoes and cook until translucent, add the broccoli and gently cook to your liking, season to taste and set aside until needed.
Preheat another skillet and add some butter and oil, heat it until it foams. Season the loin chops with salt and pepper and place them in the skillet, cook until golden and then turn to the other side, add the shrimps and cook until done, add the mustard and the white wine, let it evaporate and then add the cream, simmer for a few minutes and add the broccoli to reheat and serve.
Recipe courtesy Massimo Capra