Recipe

Mustard Pork Chops

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Mustard Pork Chops

Kassler pork chops topped with mustard butter and served with potato salad.




Ingredients to serve 2

  • 300g x baby potatoes – cut in half
  • 2 x kassler pork chops
  • 1 x tomatoes – slice into thin wedges (½ cm)
  • 2 sticks x celery – slice thinly at an angle
  • 10g x parsley – remove stalks & chop roughly
  • 1 tbsp x red wine vinegar
  • 1 tbsp x capers – chop roughly
  • 2 tbsp x butter (from your pantry, for the mustard butter)
  • 1 tbsp x wholegrain mustard
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)

Ingredients to serve 4

  • 600g x baby potatoes – cut in half
  • 4 x kassler pork chops
  • 2 x tomatoes – slice into thin wedges (½ cm)
  • 4 sticks x celery – slice thinly at an angle
  • 20g x parsley – remove stalks & chop roughly
  • 2 tbsp x red wine vinegar
  • 2 tbsp x capers – chop roughly
  • 4 tbsp x butter (from your pantry, for the mustard butter)
  • 2 tbsp x wholegrain mustard
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)

Method

Step 1

Preparation: Prepare all ingredients as indicated above. Boil the kettle.

Step 2

Potatoes: Place a large saucepan of lightly salted water on high heat. When the water is boiling add the baby potatoes and allow to boil gently (turn the heat down a bit) for about 15 minutes until tender but not falling apart. If you can easily push a fork in the potato, it’s done. Remove from stove, drain in a colander. Set aside to cool.

Step 3

Kassler pork chops: Cut perpendicular slits (about 2cm apart) all the way along the fatty edge of each chop to prevent it from curling up in the pan. Then season the chop on both sides with a little salt and pepper and rub with olive oil. Put a dry frying pan on high heat. When the pan is hot (but not smoking), place chops in the pan and sear for 4 minutes on one side and 3-4 minutes on the other side. Then hold the pork chop on its fat edge (using tongs or 2 spoons) to crisp it up – about a minute.

Step 4

Potato salad: Once the baby potatoes have cooled down (they can still be a little warm but not piping hot), mix them with the tomatoes, celery, parsley, red wine vinegar and capers. Add a good drizzle of olive oil and season with salt and pepper.

Step 5

Mustard butter: Place a small pan on very low heat and add the butter (see quantity above for the mustard butter) and the wholegrain mustard. Stir continuously while the butter melts, so it emulsifies, and doesn’t split.

Step 6

Serve the pork chops topped with the mustard butter and serve the potato salad on the side.