Recipe for Roasted Pork Chops with a delicious wine and cream based mustard sauce
1 pork chop
1/8 onion – peel and chop very finely
50ml white wine
1/2 tbsp cream
1 tsp dried tarragon
1 tsp Dijon mustard
20 g salad leaves
1/4 lemon – halve and juice
2 tbsp olive oil for salad dressing (from your pantry)
olive, oil, salt & pepper (from your pantry)
Heat oven to 200°C.
Place a frying pan on the stove on high heat. Rub the chop all over with olive oil and season well with salt and pepper. When the pan is hot, place the chop in the pan and fry for 2 minutes each side turning only once with tongs (or spoons). When done, transfer the chop to a baking sheet and roast in the pre-heated oven for 7 minutes.
Now add the chopped onion to the pan you just cooked the chop in. Sauté for 3 to 4 minutes in the pork fat. Add the wine to the pan and simmer for about a minute and then stir in the cream. After 30 seconds stir in the Dijon mustard. Remove from the heat and set aside.
Mix the following ingredients in a cup to make salad dressing: olive oil (see quantity above), lemon juice, freshly ground salt and pepper. Place the salad leaves in a salad bowl and drizzle the salad dressing over the top. Toss to coat.
To serve, place the pork chop on the plate and add a dollop of mustard sauce on top. Add a serving of salad on the side.
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.