Broad beans in onion and mustard cream

Name: Broad beans in onion and mustard cream
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 2 kg broad beans; 2 medium-sized onions; 2 (approx. 250 g) Meat Tomatoes; 50-75 g streaky smoked bacon; 1/2 bunch Parsley; 4-5 Stem(s) Savory; 3 TABLESPOONS oil, 150 g whipped cream; 1 TEASPOON clear soup; 4 (200 g each) Pork chops; 7-10 Tbsp salt, white pepper; 2-3 TEASPOONS medium hot mustard; 7-10 Tbsp Herbs

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

2 kg broad beans
2 medium-sized onions
2 (approx. 250 g) Meat Tomatoes
50-75 g streaky smoked bacon
1/2 bunch Parsley
4-5 Stem(s) Savory
3 TABLESPOONS oil, 150 g whipped cream
1 TEASPOON clear soup
4 (200 g each) Pork chops
7-10 Tbsp salt, white pepper
2-3 TEASPOONS medium hot mustard
7-10 Tbsp Herbs

Directions

1
Peel and wash the broad beans. Peel onions and cut into fine slices. Wash tomatoes and chop them coarsely. Dice bacon finely. Wash herbs. Pluck parsley, chop
2
Heat 1 tablespoon of oil in a wide saucepan. Leave the bacon in it until crispy. Fry the onions briefly and add the beans. Deglaze with 350 ml water and cream, bring to the boil. Stir in broth. Add tomatoes and savory. Simmer covered for about 10 minutes. Then simmer open for another 10 minutes
3
Wash the chops and pat them dry. Heat 2 tablespoons of oil. Fry chops for 5-6 minutes on each side, season
4
Season beans with mustard, salt and pepper. Remove the savory. Arrange everything. Sprinkle with parsley and possibly garnish with herbs. Served with: Boiled potatoes