Pork chops with mustard & shallot sauce

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olive magazine

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Recipe by olive magazine

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1. Heat a little oil in a non-stick frying pan. Season the chops then fry for about 4 minutes on each side and remove. Tip the shallots into the pan and cook for about 5 minutes, keep warm. Add the vinegar and reduce for a few more minutes then add the wine and cook for a couple of minutes.
2. Stir in the mustard and crème fraîche and bubble away until thickened. Serve with the pork chops and green beans.

Per serving

475 kcalories, protein 29.1g, carbohydrate 2.2g, fat 37.8 g, saturated fat 14.1g, fibre 0.6g, salt 0.78 g

Latest comments and suggestions

• rachelchef

  11 November 2007

  rachelchef rated and commented on this recipe

  

  Quick easy and delicious, excellent midweek meal. Passed the recipe to my Mum and Dad, they loved it too!

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• jessica

  26 February 2008

  jessica rated this recipe

  

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• roger

  20 April 2008

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• tastytash

  17 September 2008

  tastytash rated and commented on this recipe

  

  Very tasty and easy to make. A good mid-week meal especially if you're having people over.

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• harrogategirl

  04 November 2008

  harrogategirl rated and commented on this recipe

  

  Where did I go wrong?! The flavour of the vinegar just over-powered what would otherwise have been a nice dish. Disappointed but would recommend to others to just leave out the red wine vinegar

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Ingredients

• olive oil
• 4 pork chops , fat cut off if you prefer
• 6 shallots , thinly sliced
• 2 tbsp red wine vinegar
• a small glass of white wine
• 2 tbsp wholegrain mustard
• 3 tbsp low-fat crème fraîche
• steamed green bean , to serve

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Difficulty and servings

Serves 4

Preperation and cooking times

Ingredients

• olive oil
• 4 pork chops , fat cut off if you prefer
• 6 shallots , thinly sliced
• 2 tbsp red wine vinegar
• a small glass of white wine
• 2 tbsp wholegrain mustard
• 3 tbsp low-fat crème fraîche
• steamed green bean , to serve

Per serving

475 kcalories, protein 29.1g, carbohydrate 2.2g, fat 37.8 g, saturated fat 14.1g, fibre 0.6g, salt 0.78 g

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