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Showing items 1 to 3 of 6

Showing items 1 to 3 of 3

Lemon & rosemary potato wedges
Lemon & rosemary potato wedges
A star rating of 4.5 out of 5.48 ratings

Put a tray of these in the oven and serve them with anything from fish to sausages, fried eggs to roasts

Nutrition: per serving

  • kcal446
  • fat30g
  • saturates13g
  • carbs0g
  • sugars0g
  • fibre0g
  • protein43g
  • salt0.55g
    low
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Method

  • step 1

    Heat oven to 200C/fan 180C/gas 6. Place the chops in a large, shallow roasting tray and bake for 15 mins. Mix together the mustard, cheddar and creme fraiche or cream. Spread over the top of the chops. Return to the oven for 5 mins until the cheese is melted and bubbling. Serve with some potato wedges and greens.

RECIPE TIPS
MAKE IT WITH FISH

Spread the topping over fillets of firm white fish or salmon, then cook in the oven or under the grill until the fish is cooked through and the cheese melted and bubbling.

Recipe from Good Food magazine, April 2006

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Comments, questions and tips (55)

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Overall rating

A star rating of 4.4 out of 5.85 ratings

5y8xv2kcw4r47tztIo

I cooked cubed potatoes under the chops Give them a 15 minute head start. The juices from the chops and the cheese/ mustard topping help. Really tasty

skinnyegs

Quick easy tasty meal

chrisjohnson100

Really nice meal. I served with asparagus, peas and mashed potatoes. But I had run out of wholegrain mustard but had one called dragons breath which has chilli in it. Wow, this will be a regular meal in our house from now on.

Nippy Sweetie

This was great. I came home late and had pork chops (no bone) in the fridge and needed a quick, tasty meal. I had four pork medallions with minimal fat. So I doubled the sauce and cooked it to the recipe. Served with boiled potatoes and green beans on the side and it all came out perfectly. Everyone…

wedger

Lovely simple dish

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