Mustard Chops & Chips
This delicious and satisfying recipe features crispy oven-baked potato chips, flavorful pork chops, and a vibrant green bean salad with a tangy mustard dressing. The combination of textures and flavors in this dish is sure to impress your taste buds and leave you feeling satisfied. Perfect for a hearty and nutritious meal any day of the week.
— Constant Cookbook
Ingredients
- 700g floury potatoes , cut into thin chips, patted dry
- 2 tbsp olive oil , plus 2 tsp
- ½ tsp fennel seeds , crushed
- ½ tsp smoked paprika
- 280g pack green beans
- 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
Instructions
- 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.
- 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.
- 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.
Cook Time
40M
Prep Time
PT15M
Yield
Serves 4
Nutrition
- Calories: 691 calories
- Fat Content: 45 grams fat
- Saturated Fat Content: 15 grams saturated fat
- Carbohydrate Content: 33 grams carbohydrates
- Sugar Content: 5 grams sugar
- Fiber Content: 7 grams fiber
- Protein Content: 38 grams protein
- Sodium Content: 0.7 milligram of sodium
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