Mus­tard chops & chips

Easy Cook - - EVERYDAY CHIPS -

Q Serves 4 Q Prep 15 mins Q Cook 40 mins Q £ 2.47 a por­tion Q 691 kcals, 45g fat, 15g sat. fat, 5g sugar

700g floury pota­toes, cut into thin chips 2 tbsp olive oil, plus 2 tsp ½ tsp fen­nel seeds, crushed ½ tsp smoked pa­prika 280g pack green beans 2 tsp white wine vine­gar 1 shal­lot, finely chopped 1 tsp sugar 1 tbsp Di­jon mus­tard 1 fen­nel bulb, halved and thinly sliced 4 pork chops

1 Heat oven to 220C/200C fan/gas 7. Toss the pota­toes with 1 tbsp oil and some sea­son­ing in a bak­ing tray. Spread out in a sin­gle layer and bake for 20 mins. Add the fen­nel seeds and pa­prika, turn pota­toes and bake for 20 mins more un­til golden.

2 Mean­while, cook the green beans in a pan of boil­ing wa­ter for 5- 6 mins, then run un­der cold wa­ter and drain well. Mix 1 tbsp olive oil, the vine­gar, shal­lot, sugar, 1 tsp mus­tard and some sea­son­ing. Toss the fen­nel and green beans in the dress­ing.

3 Rub 2 tsp oil on the chops and season. Pan-fry for about 7 mins each side un­til cooked through. Make sure to brown the fat on the edge, too. Smear with the re­main­ing mus­tard and rest for a few mins. Serve with the chips and bean salad, driz­zling over the mus­tardy rest­ing juices.

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