Recipe

Mustard Butter Chops

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Mustard Butter Chops

Kassler chop, topped with creamy mustard butter, served with a roasted cauliflower salad.




Ingredients to serve 2

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

Ingredients to serve 4

  • 1 head x cauliflower – cut into florets
  • 4 tbsp x butter (from your pantry, for the mustard butter)
  • 2 tbsp x wholegrain mustard
  • 4 x tomatoes – slice into thin wedges (½ cm)
  • 20g x fresh parsley – remove stalks & chop roughly
  • 4 sticks x celery – slice thinly at an angle (½ cm)
  • 2 tbsp x red wine vinegar
  • 2 tbsp x capers – chop roughly
  • 4 x kassler chops
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)
  • tin foil (from your pantry)

Method

Step 1

Preparation: Preheat the oven to 200°C. Prepare all ingredients as indicated above.

Step 2

Cauliflower: Place the cauliflower florets on a tin foil lined baking tray with a drizzle of olive oil and salt and pepper. Place in the oven and roast for 15 minutes until golden and cooked – slightly charred. Remove from the oven and set aside to cool down.

Step 3

Salad: When the cauliflower has cooled down a little, mix it with the tomatoes, parsley and celery and dress with the red wine vinegar and capers. Add a good drizzle of olive oil and season with salt and pepper to taste.

Step 4

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 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 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 chop topped with the mustard butter and serve the salad on the side.



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