Mustard crusted pork chops

Our mustard crusted pork chops make a quick mid-week meal that’s packed with flavour. The hot English mustard and cooling crème fraîche compliment each other beautifully, with the panko crumb adding a lovely crunch.

35 mins

2

Easy

• Field & Flower pork chops
• 3 tbsp English mustard
• 2 tbsp creme fraiche
• Panko bread crumb
• 1 bunch of asparagus
• small bunch of chives
• ½ lemon, cut in half
• Sea salt & freshly ground black pepper

1. Preheat oven to 190°C/Gas 4.

2. In a small bowl mix together the mustard and creme fraiche.

3. Place the pork chops onto a baking tray, spread the mixture over chops and season.

4. Sprinkle with the panko crumb.

5. Bake in the oven for about 30 minutes or until cooked through.

6. While the pork chops are cooking blanch the asparagus for 3 to 5 minutes.

7. Finely chop the chives and sprinkle over the pork chops and serve with a wedge of lemon.