Mustard glazed roast potatoes served with pork chops
Serves: 4 – 6
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Directions
- Preheat the oven to 200°C
- On a large baking tray, toss the potatoes and onions with 125ml (½ cup) of the oil, thyme and season. Arrange the potatoes cut side down and roast rotating position halfway through until cooked and golden brown, for (+/- 30 minutes). Set aside
- Heat the frying pan to hot with the remaining oil and season the chops. Cook the chops until golden brown and tender, for (+/- 8 minutes) on each side. Add the cider, mustard and thyme and vigorously simmer until slightly thickened, for (+/- 8 minutes)
- Toss the potatoes with the parsley and serve with the chops and any pan juices
Ingredients
- 15 kg potatoes, skin on and halved
- 8 small onions, cut into wedges
- 150 ml olive oil
- Fresh thyme, leaves only
- Salt and pepper, to taste
- 8 pork chops
- 375 ml cider beer
- 30 ml (2 tbsp) whole-grain mustard
- 30 ml (2 tbsp) fresh thyme
- Fresh flat-leaf parsley, to serve