Mustard chops & 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.