adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

French-style pork and potatoes
French-style pork and potatoes
0 Likes
Prep Time:
20 minutes
Cook Time:
85 minutes
Total Time:
105 minutes
Elevate your meal with French-inspired pork and potatoes topped with a decadent creamy herb sauce.
Ingredients:
  • 4 x 220 g pork cutlets, frenched, thick rind trimmed
  • 20.00 ml plain flour
  • 18.20 gm olive oil
  • 20g butter
  • 1 onion, cut into thick wedges
  • 1 small leek, sliced
  • 3 cloves garlic, sliced
  • 180ml (3/4 cup) sweet white wine
  • 180ml (3/4 cup) chicken stock
  • 58.50 gm Dijon mustard
  • 500g baby chat potatoes, quartered
  • 8 dutch carrots, peeled and halved lengthways
  • 80ml (1/3 cup) light cream
  • 2 sprigs rosemary
  • 3-4 sprigs lemon thyme
  • Podded broad beans, steamed, to serve
  • Crusty bread, to serve
Instructions:
  • Preheat the oven to 180C/160C fan-forced. Coat pork chops in seasoned flour by placing them in a large snap-lock bag. Heat oil in a large ovenproof dish with a lid over medium-high heat. Sear pork chops for 3 to 4 minutes on each side until golden brown. Transfer pork chops to a plate and set aside.
  • Melt butter in a pan until foamy, then sauté onion and leek until softened and golden. Stir in garlic and cook for 2 minutes. Pour in wine, simmer briefly to deglaze the pan. Finally, add stock and mustard, and bring to a simmer.
  • Place the seared chops back in the pan along with potatoes and carrots. Drizzle cream over the ingredients, then sprinkle with rosemary and thyme. Cover and bake for 50 minutes. Uncover, spray with oil, and continue baking for another 20 minutes until the pork and vegetables are tender, the sauce has thickened, and the top is golden. Serve with broad beans.

Similar Recipes