Recipe

Creamy Smoked Chops

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Leeks & green beans in a rich & creamy garlic mustard sauce, served with a smoked Kassler chop.

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serves 2

2
2 cloves
1
250g
2 tsp
1½ tsp
60ml

serves 4

4
4 cloves
2
500g
4 tsp
3 tsp
120ml

ingredients

Kassler chops – season with salt & pepper
garlic – peel, grate finely & chop
leeks – cut in half & slice thinly
green beans – trim ends & cut in half
mustard powder
wholegrain mustard
cream
olive oil (from your pantry)
salt & pepper (from your pantry)

Ingredients to serve 2

2 x Kassler chops – season with salt & pepper
2 cloves x garlic – peel, grate finely & chop
1 x leeks – cut in half & slice thinly
250g x green beans – trim ends & cut in half
2 tsp x mustard powder
1½ tsp x wholegrain mustard
60ml x cream
olive oil (from your pantry)
salt & pepper (from your pantry)

Ingredients to serve 4

4 x Kassler chops – season with salt & pepper
4 cloves x garlic – peel, grate finely & chop
2 x leeks – cut in half & slice thinly
500g x green beans – trim ends & cut in half
4 tsp x mustard powder
3 tsp x wholegrain mustard
120ml x cream
olive oil (from your pantry)
salt & pepper (from your pantry)

Method

Step 1

Preparation: Prepare all ingredients as indicated above.

Step 2

Kassler chops: Place a dry pan on medium-high heat. 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 and rub both sides with olive oil. When the pan is hot, add the chops and sear for 3-4 minutes a side. Hold the chop on its fat edge for 1 minute to crisp it up. Remove and set aside, keep warm.

Step 3

Mustard cream beans: Using the same pan, turn the heat down to medium-high. Add the garlic and leeks and sauté until the leeks are soft and slightly sweet. Then add the green beans and cook for 5 minutes before adding the mustard powder and wholegrain mustard. Mix for 10 seconds, then pour in the cream and water (½ cup for 4; ¼ cup for 2) and cook for 3 minutes until the sauce thickens.