Mustard chops & chips
Dijon mustard-smeared pork with a piquant fennel and green bean salad and crispy potato fries
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 15 mins
Cook 40 mins
- Heat oven to 220C/200C fan/gas 7. Toss the potatoes with 1 tbsp oil and some seasoning in a baking tray. Spread out in a single layer and bake for 20 mins. Add the fennel seeds and paprika, turn potatoes and bake for 20 mins more until golden.
- Meanwhile, cook the green beans in boiling water for 5-6 mins. Run under cold water and drain well. Mix 1 tbsp more oil, the vinegar, shallot, sugar, 1 tsp mustard and some seasoning. Toss the fennel and green beans in the dressing.
- Rub the remaining oil on the chops and season. Pan-fry for about 7 mins on each side until cooked through. Make sure to brown fat on the edge, too. Smear with remaining mustard and rest for a few mins. Serve with the chips and bean salad, drizzling over the mustardy resting juices.
PER SERVING
691 kcalories, protein 38g, carbohydrate 33g, fat 45 g, saturated fat 15g, fibre 7g, sugar 5g, salt 0.7 g
Recipe from Good Food magazine, July 2012.
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Ingredients
- 700g floury potatoes , cut into thin chips, patted dry
- 2 tbsp olive oil , plus 2 tsp
- ½ tsp fennel seeds , crushed
- ½ tsp smoked paprika
- 280g pack green beans
- 2 tsp white wine vinegar
- 1 shallot , finely chopped
- 1 tsp sugar
- 1 tbsp Dijon mustard
- 1 large fennel bulb , halved and very thinly sliced
- 4 pork chops
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Difficulty and servings
Serves 4
Preparation and cooking times
Prep 15 mins
Cook 40 mins
Ingredients
- 700g floury potatoes , cut into thin chips, patted dry
- 2 tbsp olive oil , plus 2 tsp
- ½ tsp fennel seeds , crushed
- ½ tsp smoked paprika
- 280g pack green beans
- 2 tsp white wine vinegar
- 1 shallot , finely chopped
- 1 tsp sugar
- 1 tbsp Dijon mustard
- 1 large fennel bulb , halved and very thinly sliced
- 4 pork chops
PER SERVING
691 kcalories, protein 38g, carbohydrate 33g, fat 45 g, saturated fat 15g, fibre 7g, sugar 5g, salt 0.7 g
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04 July 2012
rushy commented on this recipe
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04 July 2012
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04 July 2012
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