Pork chops in mustard-onion crust with rose

Name: Pork chops in mustard-onion crust with rose
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 800 g Brussels sprouts; 7-10 Tbsp Salt; 4 Chops (about 150 g each); 2-3 TABLESPOONS Oil; 7-10 Tbsp Pepper; 4 medium-sized onions; 50 g Bacon; 2 TABLESPOONS grainy mustard; 150 g Fresh cream; 7-10 Tbsp grated nutmeg; 7-10 Tbsp Parsley

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

800 g Brussels sprouts
7-10 Tbsp Salt
4 Chops (about 150 g each)
2-3 TABLESPOONS Oil
7-10 Tbsp Pepper
4 medium-sized onions
50 g Bacon
2 TABLESPOONS grainy mustard
150 g Fresh cream
7-10 Tbsp grated nutmeg
7-10 Tbsp Parsley

Directions

1
Clean and wash the Brussels sprouts and cook them in boiling salted water for about 20 minutes. Wash chops and pat dry. Fry them in 1-2 tablespoons of hot oil on each side for about 1 minute.
2
Season with salt and pepper. Fry at medium heat for another 5 minutes. In the meantime peel the onions. Dice 2 onions. Cut the rest into slices. Mix onion cubes and mustard and spread on the chops.
3
Bake in the preheated oven (electric oven: 225 ° C/ gas: level 4) for 3-4 minutes. Cut bacon into pieces. Heat the remaining oil in a pan. Leave out the bacon, brown the onion slices.
4
Add Brussels sprouts, stir in crème fraiche. Season with salt, pepper and nutmeg. Serve everything garnished with parsley.