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Purplepiscean
Côtelette de porc à la moutarde
Pork chop with mustard
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Ingredients
Directions
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Sprinkle the pork chops with salt and pepper. Heat the butter and oil and fry the meat for 5-7 minutes per side.
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Take the pork chops out of the pan and wrap them in aluminum foil to keep them warm.
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Fry the onions in the shortening. Add the stock and boil slightly.
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Stir in the pickles, mustard and crème fraîche into a sauce. Serve the mustard sauce with the pork chops.
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Tasty with baked potatoes and green beans or broccoli.
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50 minMain dishchicken fillets, extra mature cheese, bacon, dried to in oil, olive oil,stuffed chicken breast rolls -
20 minMain disholive oil, eggplant, zucchini, potato cubes, winter carrot, Red onion, garlic, dried Provençal herbs, Red wine, tomato cubes, borlotti beans, giant beans, baguette,rappe ratatouille -
25 minMain disheggplant, traditional olive oil, dried Italian herbs, onion, garlic, peeled canned tomatoes, chili flakes, grilled sardines, buffalo mozzarella, fresh pappardelle, fresh parsley, capers,roasted aubergine in spicy tomato sauce -
28 minMain dishtortilla wrap, (peanut) oil, tomatoes, cucumber, red Mexican salsa, ready-to-eat avocado, picadillo, wheat flour, fresh pangasius fillet, cut red cabbage,Mexican tostada's with fried fish and avocado
Nutrition
560Calories
Sodium0% DV0g
Fat66% DV43g
Protein72% DV36g
Carbs2% DV5g
Fiber0% DV0g
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