Pork chops with mustard mash are the British midweek dinner when you want a thick chop, pan gravy and mash spiked with Dijon. Pan-fry Pork Chops 1kg (Frozen), rest them, then splash stock into the pan for a quick mustard gravy. Shop Pork Chops and Pork for butcher chops ready for the pan.
Ingredients
- 4 pork chops (about 1kg pack)
- 1 tbsp oil; 20g butter; salt and black pepper
- 1 tsp Dijon mustard; 100ml chicken or pork stock; splash of cream (optional)
- 1kg potatoes; 40g butter; 1–2 tsp Dijon mustard; milk; salt
- Greens or apple sauce to serve
Method
- Boil potatoes; mash with butter, milk and Dijon. Season well.
- Pat chops dry; season. Heat a heavy pan. Oil lightly and cook 4–6 minutes per side until cooked through (75°C in the thickest part).
- Rest chops 5 minutes. Add stock to the pan, scrape the fond, stir in mustard and a knob of butter (and cream if using). Simmer to a light gravy.
- Plate mustard mash, top with chops and spoon over gravy.
- Serve pork chops with mustard mash — proper British comfort plate.
Prefer boneless steaks? Pork Loin Steaks 4x 135g take the same mustard mash. Browse Pork for more pork cuts.