Chops gratinated with mustard cream

Name: Chops gratinated with mustard cream
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 500 g Carrots; 1 kg new potatoes; 4 TABLESPOONS Oil; 7-10 Tbsp salt, pepper, sugar; 3 Stem(s) flat leaf parsley; 200 g Schmand; 1 TABLESPOON grainy mustard; 2 TEASPOONS medium hot mustard; 4 Pork chops (about 200 g each); 1 TABLESPOON clarified butter

AUTHOR
Harley Romero

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

500 g Carrots
1 kg new potatoes
4 TABLESPOONS Oil
7-10 Tbsp salt, pepper, sugar
3 Stem(s) flat leaf parsley
200 g Schmand
1 TABLESPOON grainy mustard
2 TEASPOONS medium hot mustard
4 Pork chops (about 200 g each)
1 TABLESPOON clarified butter

Directions

1
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Peel, wash and cut carrots into thick slices. Wash potatoes thoroughly and cut into slices with the skin on. Mix carrots, potatoes, oil, 1 teaspoon salt and a little pepper in a bowl.
2
Pour into a large flat casserole dish or onto a baking tray. Bake in a hot oven for 30-35 minutes, turning from time to time.
3
Meanwhile, for the mustard cream, wash the parsley, shake dry, pluck off the leaves and chop finely. Mix with sour cream and both types of mustard. Season with salt, pepper and 1 tsp. sugar.
4
Wash the chops and pat them dry. Heat clarified butter in a large pan. Fry the chops in it in 2 portions over high heat for 1-2 minutes on each side. Season with salt and pepper.
5
Remove the potato and carrot mixture from the oven with the tray and turn up the oven temperature (electric cooker: 250 °C/circulating air: 225 °C/gas: see manufacturer). Place the chops on the vegetables and spread the mustard cream on the chops.
6
Cook in a hot oven for about 10 minutes.