Name: Mustard chops & chips
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Cuisine: British
Ingredients: 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

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Mustard chops & chips

Mustard chops & chips

Good Food team

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Serves 4

Easy

Prep: 15 mins

Cook: 40 mins

A star rating of 5 out of 5.2 ratingsRate

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

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal691
fat45g
saturates15g
carbs33g
sugars5g
fibre7g
protein38g
salt0.7g

low

Method

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.

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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