Pork chops and vegetables
|3 Tbsp||Olive oil|
|4||boneless pork loin chops|
|4 tsp||Maille Dijon Mustard|
|1 whole||Brown onion, peeled and roughly chopped|
|25 ml||Maille White Wine Vinegar|
|425 ml||Chicken stock|
|113 g||Baby carrots|
|113 g||Baby turnips|
|113 g||New potatoes|
|1 whole||Butternut, small, peeled, seeded and cut into cubes|
|4 Tbsp||Double cream|
|1 bunch||Fresh parsley, chopped|
|1 dash||Salt & freshly ground pepper|
1. Heat 2 tablespoons olive oil in large deep skillet over medium-high heat and brown chops. Evenly spread Maille Dijon Mustard over chops; remove and set aside.
2. Heat 1 tablespoon remaining oil in same skillet and cook onion, stirring occasionally, until tender, about 5 minutes. Return chops to skillet. Add wine and stock and season with salt and pepper. Reduce heat to low and simmer covered 20 minutes.
3. Add vegetables to skillet and simmer covered until chops are done, vegetables are tender and sauce is reduced, about 20 minutes.
4. Remove 3 tablespoons of sauce and combine cream in small bowl; stir into skillet.
Serve hot, garnished with chopped parsley.