Cream Chops from Oven
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 400 g potato (s)
- 250 g carrot (s)
- 2 tablespoon sunflower oil
- salt and pepper
For the hood:
- 3 stalks parsley
- some basil
- some thyme
- 100 g crème fraîche
- 1 teaspoon mustard, grainier
- 1 teaspoon mustard, medium hot
- Salt and pepper from the mill
- 0.5 teaspoon ½ sugar
Also:
- 2 pork chop (s)
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 200 ° C top / bottom heat. Peel the potatoes and cut into wedges. Peel the carrots and cut into thick slices. Mix the potatoes, carrots, oil, salt and a little pepper in a bowl and place in an ovenproof dish. Bake in the oven for 30-35 minutes, stirring occasionally.
- Finely chop the herbs. Mix the crème fraîche, mustard and herbs, season with salt, pepper and sugar.
- Wash the chops, pat dry and fry in a pan for 2 minutes on each side. Place the cutlets on top of the vegetables. Spread the mustard cream evenly on the chops. Increase the oven temperature to 250 ° C and continue frying for approx. 10-15 minutes.
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