Fast Recipes

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

Australian Gourmet Traveller fast recipe for pork chops, Brussels sprouts and potatoes with mustard and cider butter.

By Lisa Featherby
  • Serves 4
Pork chops, Brussels sprouts and potatoes with mustard and cider butter
Pork chops, Brussels sprouts and potatoes with mustard and cider butter

Ingredients

  • 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

Method

Main
  • 1
    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.
  • 2
    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.
  • 3
    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).
  • 4
    For mustard and cider butter, pound ingredients to a smooth paste using a large mortar and pestle.
  • 5
    Serve pork chops, potatoes and Brussels sprouts topped with a dollop of mustard butter and with lemon wedges to the side.