Baked Pork Chops With Mustard Cream
- 600 g new potatoes, cut into wedges
- 500 g carrots, cut into sticks
- 2-3 tbsp oil
- 100 g creme fraiche
- 100 g soured cream
- 3 stalks parsley, chopped
- 1 tbsp wholegrain mustard
- 1-2 tsp smooth medium hot mustard
- 1 tsp sugar
- 4 None pork chops (about 200g each)
- 20 g butter
- Preheat oven to 400u0b0F. Combine potatoes and carrots, toss with oil and season. Bake for 30-35 mins, stirring occasionally.
- Heat butter in a frying pan, season pork chops then sear for 2-3 mins per side. Meanwhile, mix creme fraiche (or sour cream, if using), sour cream, parsley and mustard, spread over pork chops then transfer to oven with carrots and potatoes. Raise oven to 450u0b0F and bake for 10-15 mins until golden and bubbling.
potatoes, oil, crueme fraueeche, soured cream, stalks parsley, wholegrain mustard, hot mustard, sugar, pork chops, butter
Taken from recipes-plus.com/api/v2.0/recipes/18978 (may not work)