Dijon Pork Chops
- 4 potatoes, cut into 2cm pieces
- Cooking oil spray
- Salt and freshly ground black pepper
- 4 lean pork loin chops
- 20g butter
- 2 Tbsp dijon mustard
- ½ cup water
- ¼ cup cooking cream
- 200g green beans, steamed
- 2 Tbsp chopped Italian parsley
1. Preheat oven to 220°C (200°C fan-forced). Place potatoes in a large roasting pan. Spray with oil. Season to taste. Bake for 25 minutes, turning half way through cooking.
2. Meanwhile, season pork. Melt butter in a frying pan over moderate heat. Cook pork for 2 minutes each side or until browned. Combine mustard with water and pour over the pork. Reduce heat to low. Cover and cook for 10 minutes or until pork is cooked. Transfer pork to a heatproof plate. Cover and keep warm.
3. Cook the mustard sauce over a low heat, uncovered, stirring occasionally for 3 minutes or until reduced by half. Add cream and cook, stirring for 2 minutes.
4. Divide pork among serving plates. Pour sauce over pork. Serve with potato and steamed beans. Sprinkle with parsley.
• You could use chicken breast fillets or veal leg steaks instead of pork chops if you prefer.
• You could swap dijon mustard for wholegrain mustard or basil pesto, if preferred.