Cutlet with mustard crust

Name: Cutlet with mustard crust
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 800 g waxy potatoes; 2 medium-sized onions; 30 g streaky smoked bacon; 4 Tomatoes; 1 baby onion; 1 small lettuce; 4 TABLESPOONS White wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 5-7 TABLESPOONS Oil; 4 Pork chops (about 150 g each); 3 TABLESPOONS grainy mustard; 7-10 Tbsp Parsley

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

800 g waxy potatoes
2 medium-sized onions
30 g streaky smoked bacon
4 Tomatoes
1 baby onion
1 small lettuce
4 TABLESPOONS White wine vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
5-7 TABLESPOONS Oil
4 Pork chops (about 150 g each)
3 TABLESPOONS grainy mustard
7-10 Tbsp Parsley

Directions

1
Wash the potatoes and cook in boiling water for about 20 minutes. Peel and halve the onions and cut into strips. Dice bacon finely. Drain potatoes, rinse with cold water, peel and slice.
2
For the salad, wash, clean and slice the tomatoes. Peel and quarter the vegetable onion and cut into strips. Clean, wash and pluck lettuce into bite-sized pieces. For the vinaigrette, mix vinegar, 4 tablespoons of water, salt, pepper and sugar.
3
Fold in 3 tablespoons of oil. Mix the tomatoes, vegetable onion and salad with the vinaigrette. Wash the chops and pat dry. Fry them in 1-2 tablespoons of hot oil on each side for about 1 minute.
4
Season with salt and pepper. Spread mustard over it. Fry over medium heat for another 5-7 minutes while turning. In the meantime, heat up the remaining oil. Fry bacon and onions briefly. Add the potatoes.
5
Season with salt and pepper. Fry for about 8 minutes until golden brown, turning. Serve everything garnished with parsley.