Pork chops, Brussels sprouts and potatoes with mustard and cider butter

You'll need

16 Brussels sprouts 2 tbsp extra-virgin olive oil 8 kipfler potatoes, peeled 4 pork loin chops (about 280gm each) To serve: lemon wedges   Mustard and cider butter 90 gm butter, softened 3 tsp apple cider vinegar 2 tsp Dijon mustard 1 tsp chopped thyme ½ tsp crushed black peppercorns


  • 01
  • Preheat oven to 200C. Toss Brussels sprouts in half the oil, season to taste and roast in a small roasting dish until golden and tender (20-25 minutes). Drain, season with salt and keep warm.
  • 02
  • Meanwhile, cover potatoes with cold salted water in a saucepan, bring to the boil over high heat and cook until tender (20-25 minutes). Drain.
  • 03
  • Heat remaining oil in a large frying pan over medium-high heat and cook pork chops, turning occasionally, until golden and cooked through (8-10 minutes).
  • 04
  • For mustard and cider butter, pound ingredients to a smooth paste using a large mortar and pestle.
  • 05
  • Serve pork chops, potatoes and Brussels sprouts topped with a dollop of mustard butter and with lemon wedges to the side.

At A Glance

  • Serves 4 people
The Gourmet Traveller podcast

Each fortnight we round up the most interesting characters from the food world for your listening pleasure. We chat to chefs, cooks, authors, bar tenders and baristas - anyone who has something new and interesting to say about the way we like to eat and drink.

Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 4 people

Featured in

Jul 2014

You might also like...

Fuss-free summer recipes


Flank steak tacos with corn, avocado and coriander

Fast autumn recipes


Crisp-skin duck with green papaya salad

Fast summer recipes


Rigatoni with chicken ragu and green sauce

Fast seafood recipes


Rigatoni with mushrooms pecorino and herb crumbs

Six fast noodle recipes


Flathead with crushed peas

Pumpkin pilaf with ricotta and pepitas


Egg sandwich

conversion tool