Mustard chops & chips

Mustard chops & chips

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(2 ratings)

Prep: 15 mins Cook: 40 mins


Serves 4
Dijon mustard-smeared pork with a piquant fennel and green bean salad and crispy potato fries

Nutrition and extra info

Nutrition: per serving

  • kcal691
  • fat45g
  • saturates15g
  • carbs33g
  • sugars5g
  • fibre7g
  • protein38g
  • salt0.7g
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  • 700g floury potato, cut into thin chips, patted dry



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 2 tbsp olive oil, plus 2 tsp
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • ½ tsp fennel seed, crushed
    Fennel seeds

    Fennel seeds

    feh-nell seeds

    A dried seed that comes from the fennel herb, fennel seeds look like cumin seeds, only greener,…

  • ½ tsp smoked paprika
  • 280g pack green bean
  • 2 tsp white wine vinegar
  • 1 shallot, finely chopped



    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 1 tsp sugar



    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 1 tbsp Dijon mustard
  • 1 large fennel bulb, halved and very thinly sliced
    Fennel bulb

    Fennel bulb

    Like Marmite, fennel is something that you either love or hate – its strong aniseed…

  • 4 pork chops


  1. 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.

  2. 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.

  3. 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.

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Comments, questions and tips

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4th Jul, 2012
Haha same here
4th Jul, 2012
rushy: That's exactly what I was thinking! Either that or a quiche!!!!!!!!!!!!!!!!!!!!!!! LoLolOlOLoLoLoLoLol
4th Jul, 2012
the picture looks like a pie?
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