Cream chops au gratin in vegetable bed

Name: Cream chops au gratin in vegetable bed
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 600 g new potatoes; 500 g Carrots; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 5 Stem(s) Parsley; 200 g Schmand; 2 TEASPOONS medium hot mustard; 3 TSP grainy mustard; 4 Pork chops (about 200 g each); 2 TABLESPOONS clarified butter

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

600 g new potatoes
500 g Carrots
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
5 Stem(s) Parsley
200 g Schmand
2 TEASPOONS medium hot mustard
3 TSP grainy mustard
4 Pork chops (about 200 g each)
2 TABLESPOONS clarified butter

Directions

1
Wash potatoes thoroughly, cut into slices. Peel and wash carrots and cut into thick slices. Mix both with oil, 1 teaspoon salt and some pepper in a wide ovenproof dish. In a preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see
2
manufacturer) for about 35 minutes, stirring from time to time.
3
Wash parsley, shake dry and chop. Mix with sour cream and whole mustard. Season to taste with salt and pepper.
4
Wash the chops, dab dry and season with salt and pepper. Heat clarified butter in a large frying pan and fry the chops for about 2 minutes on each side. Place on the potato mixture and spread the mustard cream on top (see
5
Tip). Turn up the oven (electric cooker: 220 °C/circulating air: 200 °C/gas: see manufacturer) and the chops.
6
Gratinate for 10-12 minutes.