Organic pork chops in a grain mustard & orange sauce, with green beans & maple syrup coated sweet potato rounds

A tasty & sublime dinner! That grain mustard & orange sauce goes so well on top of the cooked green beans & with the round sweet potato maple syrup coated circles!

This dinner, I made yesterday evening. I had some new organic coarse whole grain mustard in the house. I had to use it, didn’t I? It looks so special too, don’t you think?

Coarse whole grain mustard, organic too!

I also bought organic boneless pork chops & wanted to make a sauce with it. So, I made this!

Recipe: for 2 persons

Ingredients:

** For the pork chops & sauce:

2 organic boneless pork chops, each 220 gr, so 440 gr in total

Maldon sea salt

black pepper, finely milled

coarse whole grain mustard : 2 tablespoons

freshly squeezed orange juice : 150 ml

dry white wine : 50 ml

baking margarine

sunflower oil

** For the green beans:

350 gr green beans, weighted when uncleaned, tops & tails removed, cut into 2 ( I had very large beans so I cut them into 2 or  3 )

Maldon sea salt

** For the maple syrup coated baked sweet potato rounds:

3 tablespoons maple syrup, I used organic & grade C

baking margarine

3 big sweet potatoes, peeled & cut into 3 thicker chunks, ( when cooked , drained, we cut them into 2 or 3, into 1 cm rounds )

Method:

1. Cook your sweet potato chunks in some sea salted boiling water until tender & cooked through. Drain well & cut each thicker round into 2 or 3 smaller rounds, each 1 cm thick. Keep warm. Cook your beans in some salted water & boil until just cooked through. Drain & keep warm.

2. When your beans are cooked, take a large non-stick pan & add some baking margarine. Now, season your 2 pork chops, on each side with Maldon sea salt & finely milled black pepper. In a hot Creuset pot, pour a few drizzles of sunflower oil & add few knobs of baking margarine & let it melt. When hot, add your pork chops & fry on both sides for 3 to 5 minutes until all sides are fully browned & you don’t see any raw meat. So until they are seared! Then, add 2 tablespoons of that whole grain mustard, add white wine & orange juice too. Stir everything round in your hot pot & place the fitting lid on. Leave your pork chops in here, but turn them over after 5 minutes & pour the sauce to be over the pork chops, now & then. Leave the pork chops in here for at least 10 minutes or until your sauce has been reduced & your pork chops are just cooked through. You still want the pork chops to be juicy & a bit pink inside but not raw! When you think your pork chops are ready & tender, take 1 out & place onto a chopping board & cut into the flesh. If ready, place back into the hot pot & place the lid on. Turn the fire off & let the meat rest for 5 minutes. Because you want them to be juicy & tender on the inside!

3. In the meantime, fry your sweet potato rounds in some baking margarine, in a large pan until browned on all sides for about 3 to 5 minutes per side. Then, pour 2 to 3 tablespoons of the maple syrup all over it. Let it caramelize a bit & turn the potato rounds also over on the other side. Carefully watch it all so the rounds don’t burn!!! Lower your heat if you need to. When ready, turn heat off & keep warm.

4. Now, plate up & pour your sauce over your juicy pork chop. Place green beans & potato rounds on the other side. Enjoy instantly with a loved one! We had a bit of the sauce left, to pour over the green beans because they go so well with that lovely sauce! Enjoy! xxx

If you liked this post, SUBSCRIBE to Sophie’s Foodie Files: It is free!   RSS – Posts

About these ads

---