Speedy Roast Pork with Herby Potato Wedges and Mustard Dip
Give lean pork chops extra wow factor by wrapping in slices of Parma ham – it’s low fat and gives loads of extra flavour to the dish.
Give lean pork chops extra wow factor by wrapping in slices of Parma ham – it’s low fat and gives loads of extra flavour to the dish.
PREPARATION TIME: 5 MINUTES COOKING TIME: 40 MINUTES SERVES 4
Q EASY
1kg (2lb 4oz) white potatoes, cut into wedges
1 chicken stock cube
12 fresh sage leaves
whole nutmeg, for grating
1tbsp olive oil
for the pork chops:
7tbsp grainy mustard
6 lean pork chops, any visible fat removed
6 slices Parma ham or lean thinly sliced ham
1tbsp fresh thyme leaves
100g (4oz) fromage frais
1 Preheat the oven to 200 C, 180 ะก fan, 400 F, gas 6. Put the potatoes into a large pan with the stock cube and cover with cold water. Bring to the boil and simmer for 5 minutes.
2 Drain and transfer to a nonstick baking tray with the sage leaves. Grate over the nutmeg. Season with salt and pepper, then drizzle over the olive oil and toss well. Cook for 35 minutes until crispy.
3 Meanwhile, spread 4 tablespoons of mustard over the pork chops and wrap each one in the ham. Place in a roasting tin and cook for 20 to 25 minutes, until tender. Add the thyme after 15 minutes.
4 Make the mustard dip by mixing 3 tablespoons of mustard with the fromage frais. Put the chops on top of the wedges to serve. Per serving: 504 calories, 17g fat (6g saturated), 46g carbohydrate
