Pork chops, Brussels sprouts and potatoes with mustard and cider butter


  • Serves 4 people

  • 16 Brussels sprouts
  • 2 tbsp extra-virgin olive oil
  • 8 kipfler potatoes, peeled
  • 4 pork loin chops (about 280gm each)
  • To serve: lemon wedges
  • Mustard and cider butter
  • 90 gm butter, softened
  • 3 tsp apple cider vinegar
  • 2 tsp Dijon mustard
  • 1 tsp chopped thyme
  • ½ tsp crushed black peppercorns
01   Preheat oven to 200C. Toss Brussels sprouts in half the oil, season to taste and roast in a small roasting dish until golden and tender (20-25 minutes). Drain, season with salt and keep warm.
02   Meanwhile, cover potatoes with cold salted water in a saucepan, bring to the boil over high heat and cook until tender (20-25 minutes). Drain.
03   Heat remaining oil in a large frying pan over medium-high heat and cook pork chops, turning occasionally, until golden and cooked through (8-10 minutes).
04   For mustard and cider butter, pound ingredients to a smooth paste using a large mortar and pestle.
05   Serve pork chops, potatoes and Brussels sprouts topped with a dollop of mustard butter and with lemon wedges to the side.
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