Pork chops with mustard & shallot sauce

Pork chops with mustard & shallot sauce

A creamy midweek treat low in carbs and deliciously indulgent

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Ready in 30 mins

Method

  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

Recipe from olive magazine, February 2006.

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Latest comments and suggestions

  • 11 November 2007

    rachelchef rated and commented on this recipe

    5 stars

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

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  • 26 February 2008

    jessica rated this recipe

    5 stars

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  • 20 April 2008

    roger rated and commented on this recipe

    4 stars

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  • 17 September 2008

    tastytash rated and commented on this recipe

    4 stars

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

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  • 04 November 2008

    harrogategirl rated and commented on this recipe

    1 stars

    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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  • 13 January 2009

    craig wrangles rated and commented on this recipe

    1 stars

    Is it me or the recipe? I followed it accurately but I also get a vinegar sauce! the onions soak it up and give you a blast of it - will also try without the vinegar - maybe.

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  • 14 January 2009

    JANET commented on this recipe

    I make this with cider or apple juice rather than the wine and vinegar - it's great.

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  • 01 February 2009

    Cazzy rated and commented on this recipe

    2 stars

    Would have been a really nice dinner, except like others the red wine vinegar spoilt it and i even halved the amount!... maybe do it again but without the vinegar.

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  • 01 March 2009

    redcook rated and commented on this recipe

    4 stars

    I also made with cider and left out the vinegar and wine.. Added a sliced apple in with shallots... Really tasty!

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  • 20 August 2009

    PastyLover commented on this recipe

    Yes, I echo previous comments re over-powering vinegar taste. Should the measurements for vinegar be in teaspoons, not tablespoons,perhaps?

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  • 04 September 2009

    sharon rated and commented on this recipe

    3 stars

    I too had a problem with the vinegar taste. Am going to try it again without, nice otherwise though.

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  • 01 October 2009

    YorkshireGal commented on this recipe

    Made this last night and really enjoyed although I agree with other people's comments about the vinegar - totally unnecessary - also would use loin chops next time for easier eating. Quick and easy though..will definitely make again

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Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Ready in 30 mins

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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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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