INGREDIENTS
- 4 x 220 g pork cutlets, frenched, thick rind trimmed
- 1 tablespoon plain flour
- 1 tablespoon 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
- 2 1/2 tablespoons 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
METHOD
- Step 1
Preheat oven to 180C/160 C fan-forced. Place pork chops in a large snap-lock bag. Add flour and season well with salt and pepper. Heat oil in a large ovenproof dish ( with a lid) over medium-high heat. Cook pork chops for 3 to 4 minutes each side to seal until golden brown. Remove and set aside.
- Step 2
Add butter to pan. When foaming, add onion and leek. Cook, stirring, for 3 to 4 minutes or until softened and lightly golden. Add garlic. Cook, stirring, for 2 minutes. Add wine. Simmer for 1 minutes (stir to remove any bits stuck to the pan). Pour in stock and mustard. Bring mixture to a simmer.
- Step 3
Return chops to the pan. Add potatoes and carrots. Pour over cream. Add rosemary and thyme. Cover and bake for 50 minutes. Uncover, spray with oil spray and bake a further 20 minutes or until pork and vegetables are tender, sauce has thickened and the top is lightly golden. Serve with broad beans.
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