French-style Pork and Potatoes
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We've all had those days when all we really want to do is relax and eat something incredibly satisfying and delicious. And if there's one thing that truly fits the bill in terms of comfort food, it's this French-style pork and potatoes dish!
But why is it so special, you ask? Well, it’s an irresistible combination of tender, juicy pork and a creamy, herby sauce that’s bursting with flavour. It’s also easy to make and budget-friendly, so you can enjoy it any night of the week. If this meal doesn’t make you feel like you’re in a charming bistro in the streets of Paris, we’re not sure what will!
Here are the ingredients you need:
1. Four pork cutlets, frenched, thick rind trimmed
2. A tbsp of plain flour
3. A tbsp of olive oil
4. 20g of butter
5. A onion, cut into thick wedges
6. A small leek, sliced
7. Three cloves garlic, sliced
8. 180ml of sweet white wine
9. 180ml of chicken stock
10. Two and a half tbsp of Dijon mustard
11. 500g of baby chat potatoes, quartered
12. Eight dutch carrots, peeled and halved lengthways
13. 80ml of light cream
14. Two sprigs rosemary
15. Three to four sprigs of lemon thyme
16. Podded broad beans, steamed, to serve
17. Crusty bread, to serve
Start by preheating the oven to 180C or 160C fan-forced. Then, place the pork chops in a large snap-lock bag before adding some flour, salt, and pepper in it. In a large ovenproof dish (with a lid), heat some oil over medium-high heat. Cook the pork chops for 3 to 4 minutes on each side until they are golden brown in colour. Remove them from the pan and set aside.
Add butter to the pan before adding the onion and leek. Cook for 3 to 4 minutes or until the onions have softened. Add the garlic and cook for 2 more minutes before adding wine. Let the ingredients simmer and mix well to remove any bits stuck in the pan. Pour in the stock and the mustard. Bring the mixture to a simmer.
Return the pork chops to the pan and add the potatoes and carrots. Add the cream, rosemary, and thyme. Cover the pan and pop it in the oven for 50 minutes. Then, take the lid off and spray it with some oil before baking for another 20 minutes or until the pork and vegetables are tender. Serve with broad beans and bread. Bon appetit!
But why is it so special, you ask? Well, it’s an irresistible combination of tender, juicy pork and a creamy, herby sauce that’s bursting with flavour. It’s also easy to make and budget-friendly, so you can enjoy it any night of the week. If this meal doesn’t make you feel like you’re in a charming bistro in the streets of Paris, we’re not sure what will!
Source: Taste
Here are the ingredients you need:
1. Four pork cutlets, frenched, thick rind trimmed
2. A tbsp of plain flour
3. A tbsp of olive oil
4. 20g of butter
5. A onion, cut into thick wedges
6. A small leek, sliced
7. Three cloves garlic, sliced
8. 180ml of sweet white wine
9. 180ml of chicken stock
10. Two and a half tbsp of Dijon mustard
11. 500g of baby chat potatoes, quartered
12. Eight dutch carrots, peeled and halved lengthways
13. 80ml of light cream
14. Two sprigs rosemary
15. Three to four sprigs of lemon thyme
16. Podded broad beans, steamed, to serve
17. Crusty bread, to serve
Start by preheating the oven to 180C or 160C fan-forced. Then, place the pork chops in a large snap-lock bag before adding some flour, salt, and pepper in it. In a large ovenproof dish (with a lid), heat some oil over medium-high heat. Cook the pork chops for 3 to 4 minutes on each side until they are golden brown in colour. Remove them from the pan and set aside.
Add butter to the pan before adding the onion and leek. Cook for 3 to 4 minutes or until the onions have softened. Add the garlic and cook for 2 more minutes before adding wine. Let the ingredients simmer and mix well to remove any bits stuck in the pan. Pour in the stock and the mustard. Bring the mixture to a simmer.
Return the pork chops to the pan and add the potatoes and carrots. Add the cream, rosemary, and thyme. Cover the pan and pop it in the oven for 50 minutes. Then, take the lid off and spray it with some oil before baking for another 20 minutes or until the pork and vegetables are tender. Serve with broad beans and bread. Bon appetit!
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