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| Serves 2 |
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Prep time 10 |
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Cooking time 25 |
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Honey and Mustard Pork Chops |
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Ingredients
1 large sweet potato peeled and quartered
2 potatoes peeled and quartered
1 apple peeled and chopped
60 ml butter
3 ml salt
3 ml pepper
1 pouch ROYCO Honey and Mustard wet Cook in Sauce (200g)
4 pork chops
2 onions sliced
15 ml oil
50 ml cream
5 ml parsley chopped
Method
- Boil the sweet potato and potatoes for aprox. 20 minutes, until tender. Fry the apples in the 40 ml butter until soft. Add the drained sweet potato and potatoes, mash together then season to taste.
- Fry the onion in 20 ml butter and the oil, on a very gentle heat for 10-15 minutes, stirring frequently, until light golden and remove from the pan.
- Increase the heat then brown the pork chops quickly, for aprox. 1-2 minute on each side.
- Add the onions, the ROYCO sauce and cream and simmer for 3-4 minutes.
- Serve the chops on a bed of sweet potato and apple mash, sprinkled with parsley.
Tip: Kassler chops can also be used in this recipe. |
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