How toPork chops With Mustardy Mash Potatoes
16 steps
What you’ll need
Grainy Mustard
Bone In Pork Loin Chop
Milk Or Cream
Shallot
Brown sugar
Butter
Garlic
Carrots
Salt And Pepper
Potatoes
Salt and pepper your chop, and let sit out at least 30 min
1
Evenly chop potatoes, place in salted water and boil until soft while your chop sits out
2
Chop 1 medium shallot- cut off end and outer skin first
3
Nothing too fine, this is a chunky mash potato, so larger pieces of shallot are totally ok
4
Enough garlic to keep the vamps away. Mince it all.
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Drain your potatoes- I kept the skin on for these btw
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I’m your potato pot, soften the shallot and garlic with a touch of olive oil over medium heat
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Ad stour potatoes back and butter. So much butter.
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Add cream if you like, along with broth or milk.
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Add 1-2 fat spoonfuls of grainy mustard
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Mash potatoes to desired consistency- I like a slightly chunkier mash for this
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Throw in a nice hot pan, 1 min each side (flipping every min)until done or until 145 internal temp.
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Let your pork chop rest when done
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Toss your carrots in your pan, add a little oil and cook on medium high with oil, butter, brown suga
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Cook carrots till they’re firm but not “snappy”
15
Assemble your plate, put it in your face hole
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