Green beans & mushrooms with tangy soy dressing
A dress-ahead tangy salad that retains its good looks
Mustard & rosemary pork chops
- Preparation and cooking time
- Prep:
- Cook:
- plus 3 hours marinating
- Easy
- Serves 4
Skip to ingredients
- 2 tbsp mild mustard(preferably German, but French is fine)
- 3 tbsp olive oil
- 1 fat garlic clovethinly sliced
- 2 sprigs of rosemaryleaves stripped
- 1 tbsp sherryor balsamic vinegar
- 4 porkshoulder or spare rib chops, about 200g/8oz each
Nutrition: per serving
- kcal506
- fat37g
- saturates12g
- carbs2g
- sugars0g
- fibre1g
- protein42g
- salt1.07glow
Method
step 1
Mix together the mustard, oil, garlic, rosemary leaves, vinegar and a little black pepper. Tip into a large food bag then add the pork chops. Rub together, seal and marinate for 3 hrs.
step 2
Drain the chops of their marinade. This can then be squeezed out of the bag and mixed with a little cold water until runny. To cook on a griddle, heat the griddle pan until a good heat rises and cook for 10 mins, turning once or twice. As they cook, brush occasionally with the marinade juices. Remove from the heat and season with salt. To help the meat relax a little, leave it loosely covered with foil for about 10 mins before serving.
