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

  roger rated and commented on this recipe

  

  

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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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• craig wrangles

  13 January 2009

  craig wrangles rated and commented on this recipe

  

  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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• JANET

  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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• Cazzy

  01 February 2009

  Cazzy rated and commented on this recipe

  

  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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• redcook

  01 March 2009

  redcook rated and commented on this recipe

  

  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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• PastyLover

  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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• sharon

  04 September 2009

  sharon rated and commented on this recipe

  

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

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• YorkshireGal

  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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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

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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