Cream chops from the oven

Name: Cream chops from the oven
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 600 g new potatoes; 500 g Carrots; 2-3 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 Stem(s) Parsley; 100 g Fresh cream; 100 g Schmand; 1 TABLESPOON grainy mustard; 1-2 TEASPOONS fine medium hot mustard; 1 TEASPOON Sugar; 4 Pork chops (about 200 g each); 20 g clarified butter

AUTHOR
Kelley Price

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

600 g new potatoes
500 g Carrots
2-3 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 Stem(s) Parsley
100 g Fresh cream
100 g Schmand
1 TABLESPOON grainy mustard
1-2 TEASPOONS fine medium hot mustard
1 TEASPOON Sugar
4 Pork chops (about 200 g each)
20 g clarified butter

Directions

1
Wash the potatoes thoroughly, drain and cut into slices. Peel, wash and cut carrots into thick slices. Mix potatoes, carrots, oil, 1 teaspoon salt and a little pepper in a bowl. Put into a wide, ovenproof dish. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 30-35 minutes, stirring occasionally
2
Wash parsley, shake dry and chop. Mix crème fraîche, sour cream, parsley and both mustards, season with a little salt, pepper and sugar. Wash chops, dab dry, season with salt and pepper. Heat clarified butter in a large pan, fry the chops in it in 2 portions for 2-3 minutes.
3
Place the chops on the potato and carrot mixture and spread the mustard cream on top. Increase the oven temperature (electric cooker: 250 °C/ circulating air: 225 °C/ gas: see manufacturer) and gratinate for 10-15 minutes