I try to vary meals between Pork, chicken, red meat and vegetarian. Pork can be dry if cooked too long, but the crème fraiche in this recipe make it succulent and stunning!
Takes 10 min to prepare
Takes 15 – 20 min to cook
6 – 8 pork chop
salt and freshly ground black pepper
5 ml cake flour
30 ml butter
60 ml wholegrain mustard
30ml strong Dijon mustard
250ml crème fraiche
250g 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 whole grain and Dijon mustards and crème fraiche. Cover and simmer for about 15 mins over low heat.
Add the green beans, lemon juice and rind and simmer for another 5 minutes or until the meat is done.
Season if necessary.
Serve with baked potato and a green salad.
You can also use chicken instead of pork, and mascarpone instead of crème fraiche. Give it a whirl!