FRENCH-STYLE PORK & POTATOES RECIPE
Best
pork recipe. Spruce up your plate with French-style pork & potatoes,
drizzled with creamy, herby sauce. Delicious!
Prep
Time : 20 mins
Cook
Time : 1 hour 25 mins
Servings : 4
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
INSTRUCTIONS
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.
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.
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.
Recipe
from taste.com.au
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