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

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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

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

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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