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
Signature Collection

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At A Glance

  • Serves 4 people

Featured in

Jul 2014

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