Country Mash-up recipe

Recipe for seared Pork Chops with Butternut Mash and Green Beans, topped with a Mustard Cream Sauce

Ingredients
4 pork chops (150g each)
1 butternut – peel & cube (1cm)
400g green beans – cut off ends
1 onion – peel & chop finely
200ml cream
2 tbsp wholegrain mustard
wholegrain mustard
butter (from your pantry)
olive oil (from your pantry)
salt & black pepper (from your pantry)

How To
Preparation: Prepare all ingredients as indicated above. Boil the kettle (for the butternut).

Butternut mash: Place a large saucepan of salted boiling water on high heat. Cook the butternut for 15-20 minutes until softened. Remove with a slotted spoon and transfer to a large bowl. (Reserve water in the saucepan for the green beans.) Drain any water from the butternut, then mash with a knob of butter and salt and pepper to taste.

Green beans: Place the saucepan and water you cooked the butternut in back on high heat (add more hot water if necessary). When boiling, cook the green beans for 2 minutes. Drain. Drizzle with a little olive oil and season with salt and pepper. Set aside and keep warm.

Chops: Place a large, dry frying pan on high heat. On a chopping board rub both sides of the chops with salt, pepper and olive oil. Place chops in the hot pan and sear for 3 minutes either side. Don’t forget to roast the fat edge – hold the pork chop on its edge (using tongs or 2 spoons) to crisp it up. Remove from pan and set aside.

Mustard cream sauce: Using the same pan you cooked the chops in, cook the onion, with a little salt, in a knob of butter on medium heat for 5 minutes until softened and lightly golden. Add the cream and mustard and cook for another minute.

Serve the chops on a plate with a side of butternut mash, green beans and topped with the mustard cream sauce.

Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.

Recipe ID 34778

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