Serves 4
Preparation time: 10 min
Cooking time: 15-20 min
6-8 pork chops
salt and freshly ground black pepper
50 ml cake flour
30 ml (2 T) butter
60 ml (4 T) wholegrain mustard
30 ml (2 T) strong Dijon mustard
250 ml (1 c) crème fraîche
250 g whole green beans
juice and rind of 1 lemon
Season the pork chops with salt and pepper then dust them with the cake flour, shaking to remove excess flour.
Heat the butter and brown the chops on both sides.
Stir in the wholegrain and Dijon mustards and crème fraîche.
Cover and simmer for about 15 minutes over low heat.
Add the green beans, lemon juice and rind and simmer for another 5 minutes or until the meat is just done. Season if necessary.
Serve with baked sweet potatoes and a green salad.
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YOU, 25 February 2010.