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Mustard chops & chips

Mustard chops & chips

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

Nutrition: per serving
low insalt0.7g


  • 700g floury potato , cut into thin chips, patted dry
  • 2 tbsp olive oil , plus 2 tsp
  • ½ tsp fennel seed , crushed
  • ½ tsp smoked paprika
  • 280g pack green bean
  • 2 tsp white wine vinegar
  • 1 shallot , finely chopped
  • 1 tsp sugar
  • 1 tbsp Dijon mustard
  • 1 large fennel bulb , halved and very thinly sliced
  • 4 pork chops


  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, July 2012

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A star rating of 5 out of 5.2 ratings

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