Potato-casserole pan with mustard sauce

Name: Potato-casserole pan with mustard sauce
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 500 g new potatoes; 7-10 Tbsp Salt; 1 (approx. 200 g) Courgette; 100 g cherry tomatoes; 2 Onions; 7 Stem(s) Marjoram; 300 g detached pork chop; 3 TABLESPOONS Oil; 75 ml White wine; 1 TABLESPOON White wine vinegar; 150 g Whipped cream; 2 TABLESPOONS grainy mustard; 7-10 Tbsp Pepper

AUTHOR
Pat Ware

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

500 g new potatoes
7-10 Tbsp Salt
1 (approx. 200 g) Courgette
100 g cherry tomatoes
2 Onions
7 Stem(s) Marjoram
300 g detached pork chop
3 TABLESPOONS Oil
75 ml White wine
1 TABLESPOON White wine vinegar
150 g Whipped cream
2 TABLESPOONS grainy mustard
7-10 Tbsp Pepper

Directions

1
Wash the potatoes and cook in boiling salted water for about 15 minutes. Drain and cut into large pieces. Wash, clean and slice the zucchini. Wash and halve the tomatoes. Peel and finely chop the onions.
2
Wash the marjoram, shake dry and pluck leaves from the stalks. Wash the cured pork, dab dry and dice.
3
Heat 1 tablespoon of oil in a saucepan and sauté about half the onions in it. Deglaze with wine and let it simmer for a short time. Stir in vinegar, cream and mustard, season with salt and pepper.
4
Heat 2 tablespoons of oil in a frying pan, fry the smoked pork in it for approx. 5 minutes, turning it over, and take it out. Fry the potatoes in the pan for about 10 minutes, turning them over. Add the zucchini and the remaining onions about 3 minutes before the end of the frying time.
5
Fold in the cured pork, tomatoes and marjoram. Season with salt and pepper. Arrange potato pan, add sauce.