Mustard chops & chips
Dijon mustard-smeared pork with a piquant fennel and green bean salad and crispy potato fries
- 700g floury potatocut into thin chips, patted dry
- 2 tbsp olive oilplus 2 tsp
- ½ tsp fennel seedcrushed
- ½ tsp smoked paprika
- 280g pack green bean
- 2 tsp white wine vinegar
- 1 shallotfinely chopped
- 1 tsp sugar
- 1 tbsp Dijon mustard
- 1 large fennel bulbhalved and very thinly sliced
- 4 pork chops
Nutrition: per serving
- kcal691
- fat45g
- saturates15g
- carbs33g
- sugars5g
- fibre7g
- protein38g
- salt0.7glow
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.