Pork chops with crème fraîche and wholegrain mustard

By admin
26 September 2010

Serves 4

Preparation time: 10 min

Cooking time: 15-20 min

6-8 pork chops

salt and freshly ground black pepper

50 ml cake flour

30 ml (2 T) butter

60 ml (4 T) wholegrain mustard

30 ml (2 T) strong Dijon mustard

250 ml (1 c) crème fraîche

250 g whole green beans

juice and rind of 1 lemon

Season the pork chops with salt and pepper then dust them with the cake flour, shaking to remove excess flour.

Heat the butter and brown the chops on both sides.

Stir in the wholegrain and Dijon mustards and crème fraîche.

Cover and simmer for about 15 minutes over low heat.

Add the green beans, lemon juice and rind and simmer for another 5 minutes or until the meat is just done.

Season if necessary.

Serve with baked sweet potatoes and a green salad

TIP: You can use chicken instead of pork and mascarpone or sour cream instead of crème fraîche.

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