Summary

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)

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Instructions

1. 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.
2. Finely chop the herbs. Mix the crème fraîche, mustard and herbs, season with salt, pepper and sugar.
3. 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.